期刊
FOOD CHEMISTRY
卷 160, 期 -, 页码 90-97出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.03.064
关键词
Microwave-assisted extraction; Cottonseed oil; Thermal stability; Response surface methodology
Microwave assisted extraction (MAE) is a novel method, which can reduce the extraction time and solvent consumption. This study aimed to evaluate the influence of MAE on oxidative stability and physicochemical properties of cottonseed oil. We found that the optimum extraction conditions were: irradiation time 3.57 min; cottonseed moisture content 14% and cottonseed to solvent ratio 1:4, which resulted in an extraction efficiency of 32.6%, 46 ppm total phenolic content, 0.7% free fatty acids, peroxide value of 0.2 and 11.5 h of Rancimat oxidative stability at 110 degrees C. GC analysis for MAE cottonseed oil determined palmitic acid (23.6%), stearic acid (2.3%), oleic acid (15.6%) and linoleic acid (55.1%), which were not significant different (P > 0.05) than conventionally-extracted (control) cottonseed oil. MAE oil samples from whole cottonseed (without dehulling) had the greatest long-term stability, more than oil samples containing BHT. (C) 2014 Elsevier Ltd. All rights reserved.
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