Research and Innovation in Food Science and Technology

Optimizing the Extraction Process of Oil from Black Cumin Seeds by Using Pulsed Electric Field (PEF) Pretreatment

Document Type : Original Paper

Authors

1 PhD. of Food Materials and Processing Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Associate Professor, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Associate Professor, Agricultural Engineering Research Department, Golestan Agricultural and Natural Resources Research and Education Center, AREEO, Gorgan, Iran

4 Asistant Professor, Food Chemistry Department, Research Institute of Food Science and Technology, Mashhad, Iran

Abstract

In this study, different electric field intensity (0.25, 3.25 and 6.25 kV/cm) and different number of pulse (10, 30 and 50) were used for optimizing the process of oil extraction from black cumin seeds using pulsed electric field pretreatment and then after using these pretreatments, the oil of seeds was extracted with screw press with different rotation speeds (11, 34 and 57 rpm), then parameters including oil extraction yield, color index, oxidative stability, refractive index and a and total phenolic of the extracted oil were studied. Statistical analysis and process optimization was performed with the use of response surface methodology (RSM). The results showed that oil color index increased with increasing of electric field intensity and the number of pulses, but oxidative stability of obtained oil decreased. The results also showed that the studied parameters had non-significant effects on the refractive index; moreover the oil extraction yield reduced by increasing the rotational speed of the screw press. Increasing the electric field intensity and the number of pulses to enhance the oil extraction yield and total phenolic was but a further increase of these variables, the two parameters decreased. According to the process optimization results, it might be stated that with applying electric field intensity for about 1.18 kV/cm number of pulse 48 and screw-rotation speed of the press of 11.01 rpm, the maximum oil extraction yield, oxidative stability and total phenolic components were reached.

Keywords

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Research and Innovation in Food Science and Technology
Volume 6, Issue 3
November 2017
Pages 221-234
  • Receive Date: 21 January 2017
  • Revise Date: 19 May 2017
  • Accept Date: 28 May 2017