Effect of different microwave power setting on quality of chia seed oil obtained in a cold press

Özcan, Mehmet Musa; Juhaimi, Fahad Al; Ahmed, Isam A. Mohamed; Osman, Magdi A.; Gassem, Mustafa A.

doi:10.1016/j.foodchem.2018.11.048

Cited by 94 publications

(36 citation statements)

References 31 publications

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“…However, controversy about the presence of α-tocopherol can be found in the scientific literature. Thus, Özcan et al (2019) [12] reported a content of 51.17 mg/100 g of α-tocopherol in chia oil, which exceeded in abundance by β-tocopherol (67.8 mg/100 g). In all these cases, chia oil was obtained using a cold-press system and the differences could be attributed to the different geographical provenance of the S. hispanica seeds.…”

Section: Tocopherol Contentmentioning

confidence: 98%

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Seed Oil from Mediterranean Aromatic and Medicinal Plants of the Lamiaceae Family as a Source of Bioactive Components with Nutritional

et al. 2020

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The potential use as food ingredients of 12 commercial seed species belonging to the Lamiaceae family constitutes the main goal of this research. For that, the oil yield, the lipid profile, tocopherol content, phenolic profile and antioxidant capacities were determined. Seeds from Satureja hortensis, S. montana, Lavandula angustifolia, L. latifolia and Origanum vulgare can be considered as important sources of ω-3 polyunsaturated fatty acids (50.5; 52.4; 52.1; 48.5 and 45.5 g/100 g, respectively), likewise for seed oils from Salvia lavandulifolia and Rosmarinus officinalis regarding ω-6 polyunsaturated fatty acids (52.2 and 50.0 g/100 g, respectively). The total tocopherol concentration varied between 42.8 and 113.8 mg/100 g of oil. The highest antioxidant capacities corresponded to Thymbra capitata and Origanum vulgare seed oils, in which carvacrol was the major phenolic monoterpene quantified. The presence of cinnamoyl-apigenin derivatives and hydroxycoumarin-apigenin-derivatives in spike lavender is described for the first time. Most of these seeds can be considered as an important source of oil rich in bioactive components of interest for human nutrition.

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Section: Tocopherol Contentmentioning

confidence: 98%

“…Thus, seeds accumulate tocochromanols, with γ-tocopherol as the main homologue [10,11]. Bioactive compounds including quercetin, kaempferol, catechin and caffeic, vanillic and chlorogenic acids have also been identified in chia seed oils [12].…”

Section: Introductionmentioning

confidence: 99%

Seed Oil from Mediterranean Aromatic and Medicinal Plants of the Lamiaceae Family as a Source of Bioactive Components with Nutritional

et al. 2020

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“…According to the source in the literature, PUFAs are essential for human health, but cannot be synthesized by the human body itself, only with diet does the human body receive them [21]. Furthermore, Musa Özcan et al [22] investigated how microwave heating treatments at different powers are effecting the physicochemical properties of chia seeds, including phenolic content, antioxidant activity, and fatty acid composition. Results have shown that roasting chia seeds in the microwave causes changes in the chemical composition of the chia oil (such as varying the content of α-linoleic acid or caffeic acid when using different powers).…”

Section: Chemical Composition and Phytochemicals In Chia Seedsmentioning

confidence: 99%

Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application

et al. 2019

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Chia (Salvia hispanica L.) is a small seed that comes from an annual herbaceous plant, Salvia hispanica L. In recent years, usage of Chia seeds has tremendously grown due to their high nutritional and medicinal values. Chia was cultivated by Mesopotamian cultures, but then disappeared for centuries until the middle of the 20th century, when it was rediscovered. Chia seeds contain healthy ω-3 fatty acids, polyunsaturated fatty acids, dietary fiber, proteins, vitamins, and some minerals. Besides this, the seeds are an excellent source of polyphenols and antioxidants, such as caffeic acid, rosmarinic acid, myricetin, quercetin, and others. Today, chia has been analyzed in different areas of research. Researches around the world have been investigating the benefits of chia seeds in the medicinal, pharmaceutical, and food industry. Chia oil is today one of the most valuable oils on the market. Different extraction methods have been used to produce the oil. In the present study, an extensive overview of the chemical composition, nutritional properties, and antioxidant and antimicrobial activities, along with extraction methods used to produce chia oil, will be discussed.

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“…The feasibility of using microwaves (MW) before or during oil processing has been widely studied and has confirmed its efficiency on improving the extraction yield, nutritional value, physicochemical and sensorial properties of oil [8]. Higher oil extraction yield was observed with MW pretreatment on rapeseed, palm, soybean, rice bran, cottonseed, Moringa oleifera seeds, black seed, chia seed, and Chilean hazelnuts [9,10,11,12,13,14,15,16]. Three minutes of MW pretreatment on rapeseed with 9% moisture content increased oil extraction yield by 16-19%, and the damage to the lipoprotein membrane was distinctly seen in scanning electron micrographs, which improved the oil extraction efficiency [17].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil

Liu

Shi

et al. 2018

Molecules

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The purpose of the present study is to investigate the changes in extraction yield, physicochemical properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard. Compared with the untreated sample, a significant (p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed. MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor.

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Effect of different microwave power setting on quality of chia seed oil obtained in a cold press

Cited by 94 publications

References 31 publications

Seed Oil from Mediterranean Aromatic and Medicinal Plants of the Lamiaceae Family as a Source of Bioactive Components with Nutritional

Seed Oil from Mediterranean Aromatic and Medicinal Plants of the Lamiaceae Family as a Source of Bioactive Components with Nutritional

Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application

The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil

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