Investigation of the effect of microwave pretreatment on oil extraction efficiency from safflower oilseed and physicochemical properties of produced oil and meal

Document Type : Research Paper

Authors

1 Department of Food Science and Technology, Sari Agriculture and Natural Resources University

2 Head of Deot. of Food Science & Tech., Sari Agricultural Sciences and Natural Resources University

3 sari agricultural sciences and natural resources university(SANRU)

Abstract

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.

Keywords

References

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Food Research Journal
Volume 32, Issue 4
November 2022
Pages 103-120

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