Volume 21, Issue 152 (2024)
FSCT 2024, 21(152): 132-145 |
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Mamivand Z, Emamifar A, Karami M, Salehi F. The effect of microwave pretreatment and extraction technique on fatty acids profile and some chemical characteristics of tomato seed oil. FSCT 2024; 21 (152) :132-145
URL: http://fsct.modares.ac.ir/article-7-74098-en.html
URL: http://fsct.modares.ac.ir/article-7-74098-en.html
1- Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, 65178-38695, Iran
2- Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, 65178-38695, Iran ,a.emamifar@basu.ac.ir
2- Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, 65178-38695, Iran ,
Abstract: (1012 Views)
Identifying and extracting new sources of edible oil from food waste, such as tomato seeds and optimizing extraction conditions is a major step forward in edible oil production. The effects of the extraction method and microwave pretreatment of tomato seeds on the fatty acids profile of oil samples and their chemical characteristics were evaluated. The seeds were treated with microwaves power levels (0, 200 and 500 W) and different process times (0, 1, 3 and 5 min) and their oil was extracted by Soxhlet and press methods. The fatty acids composition of the oils was determined by gas chromatography. Fatty acid properties of the oil samples were evaluated by the saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and oxidative stability (Se Index) indexes. Data were analyzed with a factorial treatment structure in a completely randomized design in three replicates. The dominant fatty acids in the profile of oil samples were linoleic acid (51.73 %), oleic acid (25.85 %), and palmitic acid (12.84 %). The mean peroxide and acid values of seed oil obtained by press and Soxhlet methods were 0.58 and 2.2 milliequivalents of oxygen per kilogram of oil and 0.1 and 0.14 milligrams of potassium hydroxide per gram of oil, respectively. The increase of the microwave powers (from 200 to 500 W) and process times (from 0 to 5 min) of tomato seeds in both Soxhlet and press extraction methods increased the peroxide value, acid value and SFA index and decreased PUFA and Se index of the tomato seeds oil (p<0.05). The quality of the tomato seed extracted oil by two methods of pressing and Soxhlet and following microwave pretreatment seeds (500 W for 5 min) in terms of peroxide value and acid value was found to be in the standard range recommended.
Article Type: Original Research |
Subject:
Oil and products technology
Received: 2024/03/1 | Accepted: 2024/04/15 | Published: 2024/09/22
Received: 2024/03/1 | Accepted: 2024/04/15 | Published: 2024/09/22
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