Oil extraction from blends of sunflower and black cumin seeds by cold press and evaluation of its physicochemical properties

Abstract

Oil seeds are usually pressed individually to extract the oil. In this study, blends of black cumin seed (BS) with sunflower seed (SS) were used to extract oil by cold pressing and the changes in physicochemical properties of the extracted oil were evaluated. Blending altered the fatty acid profile of the blends; with linoleic and oleic acids being the main fatty acids. As BS was increased in the blends, a significant increase (p < .05) in total pigments and phenolic contents in the extracted oils was observed. Also, the oil extracted from blends had higher acid and peroxide values compared with SS oil. Blending caused an increase in oxidative stability which increased from 6.78 to 9.69 hr. Based on the results obtained, it was advisable to use blending of oil seeds prior to cold press as a novel method to improve the quality and oxidative stability of oils. Practical applications Oil extraction from oilseeds individually is a common method in the oil industry. In this paper, oil extraction from blend of oilseeds was performed as a new approach. It showed that extracted oil from the blend of oilseeds has higher oxidative stability and bioactive components and can be a new area of research and work in oil industry.

Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review

“…(2010), Mazaheri et al. (2019), Ramadan and Moersel (2006), Ramadan et al. (2003, 2012), and Suri et al.…”

“…Chlorophyll a and b contribute to the color of seed oils and are used for evaluating oil quality. Chlorophylls have been reported in all specialty seed oils except perilla seed and quinoa seed oils (Table 4) (Aachary et al., 2016; Aiello et al., 2020; Can‐Cauich et al., 2019; Górnaś et al., 2014; Mazaheri et al., 2019; Suri et al., 2019; Tuberoso et al., 2007; Uzunova et al., 2016; Zeb et al., 2017). Hemp seed oil contains the highest level of total chlorophyll (2.73 to 14.34 mg/100 g), followed by black cumin oil (0.31 to 7.56 mg/100 g), sesame seed oil (0.01 to 7.33 mg/100 g), pumpkin seed oil (0.60 to 4.92 mg/100 g), chia seed oil (2.21 mg/100 g), and flaxseed oil (tr‐0.68 mg/100 g) among the eight specialty seeds listed in Table 4.…”

Effect of co-extraction of pomegranate seed oil with green tea leaves on the extraction yield and quality of extracted oil

“…The highest PV (4.7 meq-O 2 /kg-oil) was obtained for PSO enriched with 10% GTL and the lowest amount (2.1 meq-O 2 /kg-oil) was obtained for PSO with 2.5% GTL. The addition of a sufficient not excessive amount of polyphenol-rich source to the oils with high susceptibility to oxidation can retard the oxidation and inhibit the propagation (Mazaheri et al, 2019a(Mazaheri et al, , 2019bPalit et al, 2008). However, the higher the polyphenol content, and also the higher the chlorophyll content the higher peroxyl radical production, and thus, oxidation was increased (Li et al, 2019;Rezvankhah et al, 2019).…”

“…Drinić et al (2020) used pomegranate peel extract in PSO individually or with a combination with BHT to enhance the oxidative stability of the oil. Mazaheri et al (2019b) investigated the cold-press extraction of sunflower and black cumin seeds and reported that seeds mixing caused an increase in oxidative stability, which increased from 6.78 to 9.69 h.…”

Physicochemical Characteristics and Thermal Stability of Perilla Seed Oil of Indian Origin

“…Perilla oil from perilla seed was extracted by cold-pressed method (Screw Press Model 85 mm) in two batches (1 kg in one batch) at 10 MPa for 20 min from a commercial mill (Mohan oil mill) in New Delhi, India. The extracted oil was filtered through muslin cloth and Whatman no.2 filter paper to remove the impurities and stored in a sealed dark amber bottle until further use [14].…”