Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol)

Uquiche, Edgar; Jerez, M; Ortíz, Jaime

doi:10.1016/j.ifset.2008.05.004

Cited by 233 publications

(201 citation statements)

References 40 publications

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“…Free fatty acids are not present in purified oil, but noticeable amounts of free fatty acids may be present in crude oils. This value remained relatively constant at 1.31 mgKOH/g oil for the untreated mango seeds and increased slightly to 1.66 mgKOH/g oil after treatment; this increase might have been due to the hydrolysis of triacylglycerol by MW [2].…”

Section: Effect Of Mw Pretreatment On the Physicochemical Characterismentioning

confidence: 90%

“…The samples were then cooled down to an appropriate temperature for extraction by a Soxhlet extractor. The samples were oven-dried at 60°C for 24 h before extraction to reach final constant weight [2].…”

Section: Microwave Pretreatment Methodologymentioning

confidence: 99%

“…In addition, within different conventional pretreatments including de-hulling, size reduction, breaking, grinding, thermal treatment (cooking) and enzymatic hydrolysis, the utilization of irradiation microwave as a pretreatment method enables to save energy and reduce processing times due to delivering energy directly to materials through molecular interaction with the electromagnetic field, so generating heat throughout the volume of the material occurs and makes possible to obtain rapid and uniform heating of materials. By using microwave irradiation as pretreatment procedure before extraction of oil from the seeds, the higher extraction yield can be achieved due to cell membrane rapture; generating permanent pores and transferring oil from permeable cell walls [2,1]. Penetration of microwaves within a food sample can be determined by chemical composition, electrical and physical properties, heating patterns, quality control and microbial inactivation [1].…”

Section: Introductionmentioning

confidence: 99%

“…Conventional vegetable oil extraction is carried out by pressing or solvent extraction [2]. Solvent oil extraction is usually used for seeds that contain low amounts of fat (<20%), such as soybeans [1].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of Microwave Pretreatment on the Oil Yield of Mango Seeds for the Synthesis of a Cocoa Butter Substitute

Momeny¹

2017

J Food Process Technol

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Section: Effect Of Mw Pretreatment On the Physicochemical Characterismentioning

confidence: 90%

Section: Microwave Pretreatment Methodologymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Microwave Pretreatment on the Oil Yield of Mango Seeds for the Synthesis of a Cocoa Butter Substitute

Momeny¹

2017

J Food Process Technol

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“…Uquiche ve ark. (11) Günümüzde mikrodalga f›r›nlara ve konveksiyonel f›r›nlara ek olarak g›dalar›n besin de¤erini artt›rmak, f›r›nda piflirme s›ras›nda oluflan kanserojen maddelerin (heterosiklik aminler, akrilamid vb.) oluflumunu azaltmak amac›yla alternatif piflime tekniklerine (radyo dalgalar›yla, ohmik, mikrodalga, infrared yay›n›m, halojen lamba, buharl›) sahip f›r›nlar gelifltirilmektedir.…”

Section: Introductionunclassified

Farkli Isitma Tekni̇kleri̇ni̇n Findik Ve Kanola Yağinin Sterol Bi̇leşi̇mi̇ne Etki̇si̇

Yorulmaz¹,

Koç²,

Bircan³

2017

GIDA

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ÖzetÇal›flman›n amac› farkl› ›s›tma tekniklerinin f›nd›k ve kanola ya¤lar›n›n sterol bileflimine etkisini belirlemektir. Bu amaçla, 50 ml rafine f›nd›k ve rafine kanola ya¤› mikrodalga f›r›nda 650 W güçte 1, 3, 5 ve 10 dk bekletilmifl; ›s›tma sonunda ya¤ örneklerinin s›cakl›klar› ölçülerek konveksiyonel ve hibrid f›r›nda da ayn› s›cakl›¤a (69.5, 129.4, 173.5 ve 238.0 °C) ulaflmay› sa¤layan ›s›tma ifllemleri gerçeklefltirilmifltir. Elde edilen ya¤ örnekleri sterol miktar ve kompozisyonu aç›s›ndan de¤erlendirilmifltir. Bulgular hibrit f›r›n›n ›s›tma h›z›n›n yüksek s›cakl›klarda di¤er f›r›nlara k›yasla daha düflük oldu¤unu göstermektedir. F›nd›k ya¤›n›n temel sterolleri β-sitosterol, kampesterol ve sitostanol olup ve toplam sterol içeri¤i 683.69-1544.09 mg/kg aras›nda de¤iflmifltir. Tüm ›s›tma yöntemlerinde s›cakl›k art›fl› ile f›nd›k ya¤›n›n sterol içeri¤inde genel olarak bir azalma meydana gelmifltir. Kanola ya¤›, β-sitosterol ve kampesterol yan›nda ya¤a özgü olarak yüksek oranlarda brassikasterol içermektedir. Kanola ya¤› örneklerinin toplam sterol içeri¤i 6088.28-9532.72 mg/kg aras›nda de¤iflmifl ve ›s›tma ifllemleri ya¤da sterol kayb›na yol açmam›flt›r.Anahtar kelimeler: F›nd›k ya¤›, konveksiyon, mikrodalga, kanola ya¤›, sterol EFFECT OF VARIOUS HEATING TECHNIQUES ON STEROL COMPOSITION OF HAZELNUT AND CANOLA OILS AbstractThe aim of the work was to determine effect of various heating techniques on sterol composition of hazelnut and canola oil. For this purpose; 50 ml of refined hazelnut and canola oil samples were kept in microwave oven at 650 W power for 1, 3, 5 and 10 minutes; the temperature of the oil samples were calculated at the end of heating; and the heating process were performed at convectional and hybrid ovens until the attained temperatures (69.5, 129.4, 173.5 ve 238.0 °C) were reached. The obtained oil samples were evaluated for their sterol content and composition. Findings revealed that the heating speed of hybrid oven was lower at higher temperatures when compared to other ovens. The main sterols of hazelnut oil were β-sitosterol, campesterol and sitostanol and the total sterol content varied between 683.69-1544.09 mg/kg. The sterol content of hazelnut oil generally decreased by the increase in temperature for all types of heating methods. Canola oil, contains brassicasterol in high ratios unique to the oil, besides, β-sitosterol and campesterol. Total sterol content of canola oil varied between 6088.28-9532.72 mg/kg and heating procedure didn't cause a sterol loss in the oil.

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Application of Vibrational Spectroscopy to Investigate Radiation‐Induced Changes in Food

Severcan¹,

Bozkurt²

2001

Handbook of Vibrational Spectroscopy

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This chapter is mainly focused on the application of vibrational spectroscopy, namely mid‐infrared, near infrared and Raman spectroscopy, to irradiated food. The chapter begins with an introduction to the basis of radiation and the effects of radiation on biological systems; this is followed by a brief discussion on the usage of radiation in food science and the general spectroscopic methods used in the detection of irradiation. The applications of different chemometric techniques, such as principal component analysis (PCA), partial least squares regression (PLS), canonical variate analysis (CVA), linear discriminant analysis (LDA) and cluster analysis to vibrational spectroscopic data of irradiated food are presented. In addition, the discrimination of radiation dose in food using vibrational spectroscopy together with chemometric methods is described. The application of detailed molecular investigation, such as determination of content, structure, and function of macromolecules, is specifically illustrated in the analysis of hazelnut samples using mid‐IR spectroscopy. Determination of radiation‐induced lipid peroxidation and protein secondary structural alterations in food are discussed. Applications of NIR spectroscopy on irradiated food, such as determination of food quality and the effect of radiation on different food samples are also discussed.

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Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol)

Cited by 233 publications

References 40 publications

Effect of Microwave Pretreatment on the Oil Yield of Mango Seeds for the Synthesis of a Cocoa Butter Substitute

Effect of Microwave Pretreatment on the Oil Yield of Mango Seeds for the Synthesis of a Cocoa Butter Substitute

Farkli Isitma Tekni̇kleri̇ni̇n Findik Ve Kanola Yağinin Sterol Bi̇leşi̇mi̇ne Etki̇si̇

Application of Vibrational Spectroscopy to Investigate Radiation‐Induced Changes in Food

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