کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7597351 1492131 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Optimization of microwave-assisted extraction of cottonseed oil and evaluation of its oxidative stability and physicochemical properties
ترجمه فارسی عنوان
بهینه سازی استخراج مایکروویو از روغن پنبه دانه و ارزیابی پایداری اکسیداتیو و خواص فیزیکوشیمیایی آن
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Microwave assisted extraction (MAE) is a novel method, which can reduce the extraction time and solvent consumption. This study aimed to evaluate the influence of MAE on oxidative stability and physicochemical properties of cottonseed oil. We found that the optimum extraction conditions were: irradiation time 3.57 min; cottonseed moisture content 14% and cottonseed to solvent ratio 1:4, which resulted in an extraction efficiency of 32.6%, 46 ppm total phenolic content, 0.7% free fatty acids, peroxide value of 0.2 and 11.5 h of Rancimat oxidative stability at 110 °C. GC analysis for MAE cottonseed oil determined palmitic acid (23.6%), stearic acid (2.3%), oleic acid (15.6%) and linoleic acid (55.1%), which were not significant different (P > 0.05) than conventionally-extracted (control) cottonseed oil. MAE oil samples from whole cottonseed (without dehulling) had the greatest long-term stability, more than oil samples containing BHT.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 160, 1 October 2014, Pages 90-97
نویسندگان
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