Optimization of microwave-assisted extraction of cottonseed oil and evaluation of its oxidative stability and physicochemical properties

Mostafa Taghvaei; Seid Mahdi Jafari; Elham Assadpoor; Shahram Nowrouzieh; Omran Alishah

doi:10.1016/j.foodchem.2014.03.064

Optimization of microwave-assisted extraction of cottonseed oil and evaluation of its oxidative stability and physicochemical properties

Food Chem. 2014 Oct 1:160:90-7. doi: 10.1016/j.foodchem.2014.03.064. Epub 2014 Mar 21.

Authors

Mostafa Taghvaei¹, Seid Mahdi Jafari², Elham Assadpoor³, Shahram Nowrouzieh⁴, Omran Alishah⁴

Affiliations

¹ Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Electronic address: m.taghvaii@gmail.com.
² Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.
³ Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
⁴ Cotton Research Institute, Gorgan, Iran.

PMID: 24799213
DOI: 10.1016/j.foodchem.2014.03.064

Abstract

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 °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.

Keywords: Cottonseed oil; Microwave-assisted extraction; Response surface methodology; Thermal stability.

MeSH terms

Chemical Phenomena
Cottonseed Oil / chemistry
Cottonseed Oil / isolation & purification*
Fatty Acids / analysis
Microwaves
Oxidation-Reduction
Phenols / analysis

Substances

Cottonseed Oil
Fatty Acids
Phenols