| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2087456 | Innovative Food Science & Emerging Technologies | 2007 | 8 Pages |
In this study the effect of pulsed electric fields (PEF) on oil yield and content of functional food ingredients of rapeseed (Brassica napus) is discussed. For the analysis hulled and non-hulled rapeseed was used and solvent extraction or pressing for oil separation and oil quality were compared. In dependency of applied PEF treatment intensity (42–84 kJ kg− 1) oil yield increased by pressing as well as solvent extraction from and higher concentrations of tocopherols, polyphenols, total antioxidants and phytosterols were measured in the oil. No effect on unsaturated properties and saponification values were investigated, and higher concentration of chlorophyll and free fatty acids in the oil were determined. Besides PEF treatment and oil separation method the hulling of rapeseed has an obvious effect on oil quality.Industrial relevanceThe application of pulsed electric fields as a nonthermal food processing technology is interesting for increased extraction processes of plant materials. For consumers gentle processed products get more and more interesting. Results of this study show, that pulsed electric fields can be used as a pretreatment before oil separation to increase oil yield and content of functional food ingredients under gentle conditions.
