Abstract：
:Purslane seed oil could be considered as potential nutritious oil due to its desirable fatty acid composition and other biological active compounds. In this study the effect of three extraction procedure including solvent extraction, cold pressing and microwave pretreatment (MW) followed by cold pressing on oil yield, physicochemical properties, oxidative stability and rheological behaviors of oil was investigated. Solvent extracted oil had the highest extraction yield (72.31%). Pretreatment by microwave before cold press extraction resulted in an increase in extraction yield, total phenolic compound (TPC) and antioxidant activity. Cold press extracted oil had the lowest oxidative stability (4.64h). This property was greatly enhanced by microwave irradiation, so that the longest oxidative stability was found in MW-cold press extracted oil with 9.67h. Furthermore, all extracted oils demonstrated Newtonian flow behaviors. MW-cold press extracted oil had the greatest apparent viscosity and highest sensitivity to temperature changes (Ea=29.18kJ/mol-1).
journal_name
Food Chemjournal_title
Food chemistryauthors
Delfan-Hosseini S,Nayebzadeh K,Mirmoghtadaie L,Kavosi M,Hosseini SMdoi
10.1016/j.foodchem.2016.11.150subject
Has Abstractpub_date
2017-05-01 00:00:00pages
61-66eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31999-9journal_volume
222pub_type
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