Application of pulsed electric fields at oil yield and content of functional food ingredients at the production of rapeseed oil

Abstract 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 relevance The 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.

[1]  Dietrich Knorr,et al.  Electrophysiological Model of Intact and Processed Plant Tissues: Cell Disintegration Criteria , 1999, Biotechnology progress.

[2]  I. Elmadfa,et al.  Effects of α-, γ-, and δ-Tocopherols on the Autoxidation of Purified Rapeseed Oil Triacylglycerols in a System Containing Low Oxygen , 2003 .

[3]  K. B. Hicks,et al.  Phytosterols, phytostanols, and their conjugates in foods: structural diversity, quantitative analysis, and health-promoting uses. , 2002, Progress in lipid research.

[4]  C. Stan CODEX STANDARD FOR NAMED VEGETABLE OILS , 1999 .

[5]  Dietrich Knorr,et al.  Impact of high-intensity electric field pulses on plant membrane permeabilization , 1998 .

[6]  P. Dejmek,et al.  Effect of pulsed electric field pretreatment on solid-liquid expression from potato tissue. , 2005 .

[7]  E. Vorobiev,et al.  Kinetic model of sugar diffusion from sugar beet tissue treated by pulsed electric field , 2005 .

[8]  Q. Zhang,et al.  Commercial scale pulsed electric field processing of tomato juice. , 2003, Journal of agricultural and food chemistry.

[9]  E. Vorobiev,et al.  Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples , 2004 .

[10]  K. Wähälä,et al.  Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil , 2002 .

[11]  M. Motilva,et al.  Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction , 2004 .

[12]  D. Knorr,et al.  Evaluation of Process‐Induced Dimensional Changes in the Membrane Structure of Biological Cells Using Impedance Measurement , 2002, Biotechnology progress.

[13]  P. J. Jones,et al.  Dietary phytosterols as cholesterol-lowering agents in humans. , 1997, Canadian journal of physiology and pharmacology.

[14]  D. I. McGregor,et al.  Brassica Oilseeds: Production and Utilization , 1995 .

[15]  H. Niewiadomski Rapeseed: Chemistry and Technology , 1990 .

[16]  B. Matthäus,et al.  Quality of cold-pressed edible rapeseed oil in Germany. , 2003, Die Nahrung.

[17]  M. Fincan,et al.  In situ visualization of the effect of a pulsed electric field on plant tissue , 2002 .

[18]  M. Fincan,et al.  Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment , 2004 .

[19]  Beatriz Gandul-Rojas,et al.  Pigments present in virgin olive oil , 1990 .

[20]  P. Pochet A Quantitative Analysis , 2006 .

[21]  F. Linow,et al.  Zum Umsatz von α,α'-Diphenyl-β-picrylhydrazyl mit olefinischen Fetten 1. Mitt. Quantitative Bestimmung des Gesamttocopherols in Fettsubstraten , 1970 .

[22]  M. Heinonen,et al.  Quantitative analysis of the main phenolics in rapeseed meal and oils processed differently using enzymatic hydrolysis and HPLC , 2003 .

[23]  Eugène Vorobiev,et al.  Pulsed Electric Field Assisted Pressing of Sugar Beet Slices: towards a Novel Process of Cold Juice Extraction , 2006 .