Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting

Abstract

In this study, we explored the technical parameters of tree peony seeds oil (TPSO) after their treatment with radio frequency (RF) at 0 °C–140 °C, and compared the results with microwave (MW) and roasted (RT) pretreatment in terms of their physicochemical properties, bioactivity (fatty acid tocopherols and phytosterols), volatile compounds and antioxidant activity of TPSO. RF (140 °C) pretreatment can effectively destroy the cell structure, substantially increasing oil yield by 15.23%. Tocopherols and phytosterols were enhanced in oil to 51.45 mg/kg and 341.35 mg/kg, respectively. In addition, antioxidant activities for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) were significantly improved by 33.26 μmol TE/100 g and 65.84 μmol TE/100 g, respectively (p < 0.05). The induction period (IP) value increased by 4.04 times. These results are similar to those of the MW pretreatment. The contents of aromatic compounds were significantly increased, resulting in improved flavors and aromas (roasted, nutty), by RF, MW and RT pretreatments. The three pretreatments significantly enhanced the antioxidant capacities and oxidative stabilities (p < 0.05). The current findings reveal RF to be a potential pretreatment for application in the industrial production of TPSO.

Radiofrequency heating: A novel thermal treatment on the quality of peanut during disinfestation of Caryedon serratus and its potential in reducing aflatoxin

“…As a result, the RF treatment had effected the AV of peanut oil at the selected electrode height and conveyor speed which interpreted that exposing to high‐temperature RF heating causes oxidation and acidification in the oils (Liao et al, 2018). A similar observation was recorded by Wang et al (2021) where RF treatment showed an increase in AV of peony seed oils. RF roasting of salted peanuts also increased the AV of peanut oils (Jiao et al, 2016).…”

Comprehensive evaluation of chemical composition and health-promoting effects with chemometrics analysis of plant derived edible oils

“…However, in another traditional vegetable oil, the content of sesame oil (SESO) was slightly lower than that of other results, which might be attributed to different sesame cultivars ( Rodríguez et al, 2020 ). Compared with conventional oil crops, most of novel oilseed crops were abundant with unsaturated fatty acids, and the unsaturated fatty acids content of PKSO, HSO, PLSO and PNSO exceeded 81 g/100 g, similar to former reports ( Tura et al, 2022 , X. Wang et al, 2021 , Z. Wang et al, 2021 ). The relatively higher MUFA contents were demonstrated from three woody oils, oil-tea oil (OSO), palm oil (PO), and olive oil (OO).…”

“…The relatively higher MUFA contents were demonstrated from three woody oils, oil-tea oil (OSO), palm oil (PO), and olive oil (OO). The levels of oleic acid, the major MUFA in OSO and OO, were 64.53 and 50.24 g/100 g, lower than former reports, 76.18% and 72.77%, respectively ( Guo et al, 2017 , Liu et al, 2021 , Z. Wang et al, 2021 , Suealek et al, 2021 ). The oleic acid in PO was 56.26 g/100 g which was in agreement with a crude palm oil study ranging from 47.4% to 53.5% ( Morcillo et al, 2021 ).…”

“…The phytosterol content in RBO and CO was lower than previously reported content which were 775.2 and 490.6 mg/100 g, respectively ( Yang et al, 2018 ). Wang et al found that the content of phytosterols increased along with the temperature when peony seeds were pretreated at different temperature, which might be the reason for the low phytosterols content of plant oil extracted by cold pressing ( Z. Wang et al, 2021 ).…”

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

“…Nevertheless, there were differences in the types, and the contents of aldehydes, ketones and esters were also increased. After enzymatic hydrolysis, MR eliminated the unpleasant smell of oyster, and a pleasant smell of milk, nut and meat was generated at the same time ( 48 ).…”