نوع مقاله : مقاله پژوهشی
نویسندگان
1 گروه علوم و صنایع غذایی، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 گروه علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری
چکیده
کلیدواژه‌ها
عنوان مقاله [English]
نویسندگان [English]
Introduction: Safflower (Carthamus tinctorius L.) is one of the oldest crops and it is often cultivated because its flowers that used for purposes such as coloring, food flavouring, medicinal properties and animal meal (Peiretti et al 2017). Safflower has a high potential for oil production and is able to grow at high temperatures, drought and saline soils (Hussain et al 2016). Safflower meal and oil are the two main products of safflower oilseeds. In addition safflower oil also has industrial uses Safflower oil has the highest amount of linoleic acid and in terms of unsaturation is between soybean oil and flaxseed (Liu et al. 2016). New methods that have been used to increase the efficiency of oil extraction and are also called green extraction methods. These methods are very important in terms of maintaining the health of food and its consumer (Zhang et al. 2018). One of the technologies that can be used to increase the extraction efficiency of plant extracts and oils is the microwave method. The main advantage of using microwave pretreatment in the oil industry, especially in the oil extraction stage, which its use reduces the extraction stage time and also reduces the use of solvents compared to traditional extraction methods (Mohseni et al 2019).
Material and methods: Safflower seeds were evenly distributed in petri dishes. Microwaves with power of 180, 360, 600 and 900 watts, and intervals of 90, 120 and 180 seconds were used to pretreat safflower seeds (Kittiphoom et al 2015, Bakhshabadi et al 2017). Safflower seed oil was extracted by Soxhlet and n-hexane solvent and several analyzes were tested on the obtained oil and meal residue.
Results and discussion: The results showed that microwave pretreatment at the studied powers and times increased the oil extraction efficiency compared to the control sample (without treatment). The highest oil efficiency was reported in microwave pretreatment conditions with a power of 600 watts and times of 120 and 180 seconds. Examination of the physicochemical properties of the oil showed that microwaves did not have much effect on the composition of fatty acids. FFA values in MW method were higher than the control sample and increased with increasing treatment time, but there was no significant difference compared to the control sample. using the time of 180 seconds, the effect of increasing the microwave power on the amount of free fatty acids. Comparison of oil peroxide showed that the values of this factor in the MW method were higher than the control sample, But there was no significant difference (P<0.05). TBA results in MW method were higher than Soxhlet method but no significant difference was seen. Comparison of oil phosphatide showed that MW caused a significant increase in phosphatide compared to Soxhlet method (P<0.05), but comparison of different levels of treatment did not show a significant difference. The iodine value in the microwave method showed a slight increase compared to the Soxhlet, but none of the studied times were significantly different from the control sample. Microwaves increase internal pressure and create cracks in the cellular structure, further breaking down oil-containing cells, facilitating oil extraction. Increase of oil efficiency can also be related to the degradation of protein compounds. On the other hand, using higher powers can lead to crushing and reducing particle size.Using microwaves for long periods of time can also reduce the extraction efficiency (Wroniak et al 2016, Uquiche et al 2008). Durdevic et al 2017 investigated the effect of microwave pretreatment on oil extraction from pomegranate seeds compared to the untreated sample and reported a significant increase in extraction efficiency that was consistent with the results of this section. The lowest amount of protein was related to safflower seed and extraction of oil with each of the studied methods caused a significant increase in protein content of the meal (P<0.05). There was no significant difference between protein content of meals residue from studied methods. Crude fiber, total ash and acid-insoluble ash were also compared. The results were close to each other in all samples and the amount of crude fiber was between 33.8 to 34%, total ash was about 5.9 to 6% and acid insoluble ash was between 0.96 and 0.98% and there was no significant difference (P<0.05). Examination of total volatile nitrogen (TVN) showed a slight increase in Soxhlet method compared to safflower seeds. No significant difference was observed between TVN of meals. Analysis of trypsin inhibition in the studied safflower seed showed that this factor was negative in the studied species. And safflower seed studied had no trypsin inhibition. The effect of variables on the activity of urease was significant (P<0.05) and reduced the activity of this enzyme, which is an undesirable and anti-nutritional factor. The highest amount of urease activity was related to safflower oil seed, followed by Soxhlet method and microwave method, respectively. Microwave pretreatment had a favorable effect on solubility and protein dispersibility index (PDI). The use of higher power or longer microwave pretreatment time, increases protein denaturation due to increased temperature and leads to the formation of more hydrophobic amino acids. As a result, the solubility of the protein is reduced. Decreased protein solubility during higher pretreatment times has been observed and reported by various authors. The decrease in protein solubility during the increase in microwave power was attributed to the increase in heating rate. The reason for the decrease in protein solubility is the increase in the energy flow of waves that occur between water molecules and cause intense heating, so protein denaturation increases and protein solubility decreases (Tsubaki et al. 2018). Studies have shown that cell wall breakdown increases when microwaves are used, leading to increased protein breakdown and increased protein solubility (Phongthai et al 2016).
Conclusion: The results of this study showed the microwave pretreatment under optimal conditions can be used to increase the oil extraction efficiency compared to the Soxhlet method; it has the least adverse effects on the extracted oil and will improve the quality of the meal resulting from the extraction process.
کلیدواژه‌ها [English]
حبیبی نوده ف، آزادمرد دمیرچی، حصاری ج، نعمتی م، فتحی آچاچلویی ب و احمدی ع، 1389. تأثیر تیمار دانه کلزا با مایکروویو بر کیفیت روغن استخراجی. مجله پژوهشهای صنایع غذایی.
مرتضوی سید علی، دولت آبادی زهرا، مقیمی معصومه، بخش آبادی حمید و استیری سید حسین، 1397. بهینه سازی فرایند استخراج روغن از دانه های گلرنگ با پیش تیمار مایکروویو و تخمین پارامترهای فرایند با کمک شبکه عصبی مصنوعی. نشریه نوآوری در علوم و فناوری غذایی، شماره 4 ،118 -107.
مقیمی م، 1396. بررسی تاثیر پیش تیمارهای مختلف توان و زمان دستگاه مایکروویو بر میزان ترکیبات فنولی، پایداری اکسایشی و برخی از خصوصیات فیزیکوشیمیایی روغن اکوفیتوشیمی (Cannabis sativa L.) فصلنامه. گیاهان دارویی، شماره 4 ،73-65.
Anjum F, Anwar F, Jamil A, Iqbal M, 2006. Microwave roasting effects on the physicochemical composition and oxidative stability of sunflower seed oil. J. Am. Oil Chem. Soc 83, 777–784.
AOCS, F. D, 1998. Official methods and recommended practices of the American Oil Chemists' Society. AOCS 5, 2–93.
Araba, M., and N. M. Dale, 1990. Evaluation of KOH solubility as an indicator of overprocessing soybean meal. Poultry Science 69:76–83.
Bahareh Dehghan, Reza Esmaeilzadeh Kenari, Zeynab Raftani Amiri, 2020. Nano-encapsulation of orange peel essential oil in native gums (Lepidium sativum and Lepidium perfoliatum): Improving oxidative stability of soybean oil., Journal of food processing and preservation.
Bakhshabadi, H., Mirzaei, H.O., Ghodsvali, A., Jafari, S.M., Ziaiifar, A.M. and Farzaneh. V, 2017. The effect of microwave pretreatment on some physico-chemicalproperties and bioactivity of Black cumin seeds’ oil. Industrial Crops and Products 97: 1–9.
Birmpa A, Sfika V & Vantarakis A 2013. Ultraviolet light and ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods. International Journal of Food Microbiology 167, 96–102.
Dan Huang, Kaiyang Men, Xiaohong Tang, Wei Li, SA Sherif, 2020. Microwave intermittent drying characteristics of camelliaoleifera seeds., Journal of food process engineering, WILEY.
Durdevic, S., Milovanovic, S., Savikin, K., Ristic, M., Menkovic, N., Pljevljakusic, D., Petrovic, S. and Bogdanovic, A, 2017. Improvement of supercritical CO2 and n-hexane extraction of wild growing pomegranate seed oil by microwave pretreatment. Industrial Crops and Products 104: 21-27.
Erdaw M.M, Maldonado R. A, Bhuiyan, M. M. ; Iji, P. A, 2016. Physicochemical properties and enzymatic in vitro nutrient digestibility of full-fat soybean meal, Journal of Food, Agriculture & Environment Vol.14 No.1.
Farhad Fallah, Yahya Ebrahimnezhad, Naser Maheri-Sis, and Mohammad Ghasemi-Sadabadi, 2016. The effect of different levels of diet total volatile nitrogen on performance, carcass characteristics and meat total volatile nitrogen in broiler chickens, Archives Animal Breeding 59, 191–199.
Farshid Jalili & Seid Mahdi Jafari & Zahra Emam-Djomeh & Narjes Malekjani & Vahid Farzaneh, 2018. Optimization of Ultrasound-Assisted Extraction of Oil from Canola Seeds with the Use of Response Surface Methodology., Springer link.
Farzaneh, V. and Carvalho, I.S, 2015. A review of the health benefit potentials of herbalplant infusions and their mechanism of actions. Industrial Crops and Products 65: 247–258.
Fathi-Achachlouei B, Azadmard-Damirchi S, Zahedi Y, Shaddel R, 2019. Microwave pretreatment as a promising strategy for increment of nutraceutical content and extraction yield of oil from milk thistle seed. Ind. Crops Prod 527–533.
Frewer L, Bergmann K, Brennan M. et al 2011. Consumer response to novel agri-food technologies: implications for predicting consumer acceptance of emerging food technologies. Trends in Food Science & Technology 22, 442–456.
Gautam Misra Sumit Nandi, 2015. Enzymatic extraction of rice bran oil from microwave stabilized and sieved bran, Indian Journal of Science,
Ghavami, M. Gharachorloo, M., and Ezatpanah, H, 2003. Effect of frying on the oil quality properties used in the industry potato chips. Journal of Agricultural and Science 9(1): 1-15.
Hend Y. G. Mohameda , Eman H. Ismaila , Mahmoud M. Elaasser b , Mostafa M.H. Khalil, 2021. Green Synthesis of Zinc Oxide Nanoparticles Using Portulaca oleracea (Regla Seeds) Extract and Its Biomedical Applications, Egyptian Journal of Chemistry.
Hojjati M, Noguera-Artiaga L, Wojdyło A, & Carbonell-Barrachina Á A 2015. Effects of microwave roasting on physicochemical properties of pistachios (Pistaciavera L.). Food Science and Biotechnology 24(6), 1995-2001.
Hugo Maia Fonseca, Camila Oliveira Santos, Luis Paulo Adami Cruz, Valter Arthur, Bárbara Catarina Bastos Freitas, Adriana Régia Marques Souza, Glêndara Aparecida de Souza Martins, 2021. THE EFFECTS OF MICROWAVE APPLICATION ON THE PHYSICOCHEMICAL PROPERTIES OF BACABA (OENOCARPUS BACABA MART.) OIL ., Acta Sci. Pol. Technol. Aliment 189–196.
Hussain M.I., Dionyssia-Angeliki L., Farooq M., Nikoloudakis N. and Khalid N, 2016. Salt and drought stresses in safflower:a review. Agron. Sustain Dev. 36:1-31.
Karimi S, Sharifzadeh S, & Abbasi H, 2020. Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora. Journal of Food and Bioprocess Engineering 3(2), 101-109.
Lee YC, Oh SW, Chang J and Kim IH, 2004. Chemical composition and oxidative stability of safflower oil prepared from safflower seed roasted with different temperatures. Food Chemistry 84: 1–6.
Liu L., Guan LL., Wu W., and Wang L, 2016. A review of fatty acids and genetic characterization of safflower (Carthamus tinctorius L.) seed oil. Organic Chem. Curr. Res 5:160.
Mateos GG, latorre MA and Lazaro R, 2003. Processing Soybean. American Soybean Association. Madrid, Spain.
Mehmet Musa Özcana, Fahad Y. Al-Juhaimib , Isam A. Mohamed Ahmedb, Magdi A. Osmanb , Mustafa A. Gassemb, 2019. Effect of different microwave power setting on quality of chia seed oil obtained in a cold press., Food Chemistry. ELSEVIER.
Mudhafar Abdullah and A. Bulent koc, 2012. kinetics of ultrasound-assisted oil extraction from Blackseed (Nigella sativa), Journal of Food Processing and Preservation.
Nazanin maryam mohseni, Habib ollah mirzaei, masoumeh moghimi, 2019. Optimization of producing oil and meal from canola seeds using microwave – pulsed electric field pretreatment.Oilseeds & fats Crops and Lipids OCL 27, 2.
Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC) ,17th ed. (2000). chapter 2, p.16, test method 2.4.07.
Peiretti P.G, 2017. Nutritional aspects and potential uses of safflower (Carthamus tinctorius L.) in livestock. Ch. 1. In: Agricultural Research Updates. Vol. 19. P. Gorawala and S. Mandhatri S. (Ed.), pp. 3-22. Nova Science Publishers, Inc., NY.
Pina-Perez M, Rodrigo D. & Martınez A 2014. Non-thermal inactivation of Cronobacter Sakazakii in infant formula milk: a review. Critical Reviews in Food Science and Nutrition 56, 1620–1629.
Qing-An ZhangZhi-Qi ZhangXuan-Feng YueXue-Hui FanTao LiShou-Fen Chen, 2009. Response surface optimization of ultrasound-assisted oil extractionfrom autoclaved almond powder., Food Chemistry. ELSEVIER.
Qurat ul Eain Hyder Rizvi, Vasudha Sharma, Rafeeya Shams, Aamir Hussain Dar, Bisma Jan, Arshied Manzoor, 2021. Extraction of oil from flaxseed using three phase partitioning techniques., Journal of Postharvest Technology.
Rawson A, Patras A, Tiwari B, Noci F, Koutchma T & Brunton N 2011. Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review
Suphat Phongthai, Seung-Taik Lim, Saroat Rawdkuen, 2016. Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties, Journal of Cereal Science 70 146e154.
Taghvaei, M, Jafari, S.M, Assadpoor, E, Nowrouzieh, S and Alishah, O, 2014. Optimization of microwave-assisted extraction of cottonseed oil and evaluation of its oxidative stability and physicochemical properties. Food Chemistry 160: 90–97.
Taruna Varghese, Akash Pare, 2019. Effect of microwave assisted extraction on yield and protein characteristics of soymilk, Journal of Food Engineering. ELSEVIER.
Terigar B G, Balasubramanian S, Sabliov C M, Lima M, and Boldor D 2011. Soybean and rice bran oil extraction in a continuous microwave system: From laboratoryto pilot-scale. Journal of Food Engineering 104(2): 208–217.
Tsubaki, S., Onda, A., Hiraoka, M., Fujii, S., Azuma, J.-I., Wada, Y, 2018. Microwaveassisted water extraction of carbohydrates from unutilized biomass. Water Extraction of Bioactive Compounds. Elsevier pp. 199–219.
Uquiche, E., Jeréz, M. and Ort, Z.J, 2008. Effect of pretreatment with microwaves on mechanical extractionnyield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol). Innovative Food Science and Emerging Technologies 9: 495–500.
Veldsink, J.W., Muuse, B.G., Meijer, M.M.T., Cuperus, F.P., van de Sande, R.L.K.M. and van Putte, K.P.A.M, 1999. Heat pretreatment of oilseeds: effect on oil quality. Fett/Lipid 101 (7): 244–248.
Wroniak, M., Rekas, A., Siger, A. and Janowicz, M, 2016. Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil, Food Science and Technology 68: 634-641.
Zhi-Hong Zhang, Lang-Hong Wang, Xin-An Zeng, Zhong Han & Charles S. Brenna, 2018. Non-thermal technologies and its current and future application in the food industry: a review. International Journal of Food Science and Technology.
)