Open Access
Open access
Wiley
Food Science and Nutrition
,  volume 6 ,  issue 1 ,  pages 111-118

The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed

Hamid Bakhshabadi 1
, 
Habibollah Mirzaei 1
, 
Alireza Ghodsvali 2
, 
Seid Mahdi Jafari 1
, 
Aman Mohammad Ziaiifar 1
1
 
2
 
Agricultural Engineering Research Department; Golestan Agricultural and Natural Resources Research and Education Center; AREEO; Gorgan Iran | 
Publication type: Journal Article
Publication date: 2017-11-20
Wiley
scimago Q1
wos Q2
SJR: 0.849
CiteScore: 7.0
Impact factor: 3.8
ISSN: 20487177
DOI:  10.1002/fsn3.535
PubMed ID:  29387368
Food Science
Abstract

Application of novel technologies such as microwave and pulsed electric fields (PEF) might increase the speed and efficiency of oil extraction. In the present research, PEF (3.25 kV/cm electric field intensity and 30 pulse number) and microwave (540 W for 180 s) pretreatments were used to study the process of oil extraction from black cumin (Nigella sativa) seeds. After applying the selected pretreatments, the oil of seeds was extracted with the use of a screw press and the extraction efficiency, refractive index, oil density, color index, oxidative stability, and chemical components of oil and protein of meal were evaluated. The achieved results expressed that PEF and microwave pretreatments increased the oil extraction efficiency and its oxidative stability. Different pretreatments didn't have any significant influence on the refractive index of black cumin seed oil (p>.05). When microwave and PEF were used, the oil density showed an enhancement as the following: 1.51% and 0.96%, respectively in comparison with the samples with no pretreatments. Evaluation of the extracted oils, using GC/MS analysis indicated that thymoquinone was the dominant phenolic component in the black cumin oil. Finally, the SEM analysis revealed that microwave and PEF can be useful in the extraction of oil from black cumin seeds since these treatments damaged cell walls and facilitated the oil extraction process.

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Bakhshabadi H. et al. The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed // Food Science and Nutrition. 2017. Vol. 6. No. 1. pp. 111-118.
GOST all authors (up to 50) Copy
Bakhshabadi H., Mirzaei H., Ghodsvali A., Jafari S. M., Ziaiifar A. M. The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed // Food Science and Nutrition. 2017. Vol. 6. No. 1. pp. 111-118.
RIS |
Cite this
RIS Copy
TY - JOUR
DO - 10.1002/fsn3.535
UR - https://onlinelibrary.wiley.com/doi/10.1002/fsn3.535
TI - The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed
T2 - Food Science and Nutrition
AU - Bakhshabadi, Hamid
AU - Mirzaei, Habibollah
AU - Ghodsvali, Alireza
AU - Jafari, Seid Mahdi
AU - Ziaiifar, Aman Mohammad
PY - 2017
DA - 2017/11/20
PB - Wiley
SP - 111-118
IS - 1
VL - 6
PMID - 29387368
SN - 2048-7177
ER -
BibTex |
Cite this
BibTex (up to 50 authors) Copy
@article{2017_Bakhshabadi,
author = {Hamid Bakhshabadi and Habibollah Mirzaei and Alireza Ghodsvali and Seid Mahdi Jafari and Aman Mohammad Ziaiifar},
title = {The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed},
journal = {Food Science and Nutrition},
year = {2017},
volume = {6},
publisher = {Wiley},
month = {nov},
url = {https://onlinelibrary.wiley.com/doi/10.1002/fsn3.535},
number = {1},
pages = {111--118},
doi = {10.1002/fsn3.535}
}
MLA
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MLA Copy
Bakhshabadi, Hamid, et al. “The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed.” Food Science and Nutrition, vol. 6, no. 1, Nov. 2017, pp. 111-118. https://onlinelibrary.wiley.com/doi/10.1002/fsn3.535.