TY - JOUR
T1 - Novel seeds pretreatment techniques
T2 - effect on oil quality and antioxidant properties: a review
AU - Kaseke, Tafadzwa
AU - Opara, Umezuruike Linus
AU - Fawole, Olaniyi Amos
N1 - Publisher Copyright:
© 2021, Association of Food Scientists & Technologists (India).
PY - 2021/12
Y1 - 2021/12
N2 - Seed oil quality is a function of several attributes which include its bioactive compounds, physicochemical and functional properties. These quality attributes are important in seed oil processing as they determine the oil palatability, nutritional and market value. Besides the health, environmental and economic issues related to seed oil extraction using organic solvents such as hexane, other conventional seed oil extraction techniques such as supercritical fluid extraction, enzyme digestion and cold pressing are associated with low recovery of oil and bioactive compounds. Application of novel seeds pretreatments techniques such as microwaving, enzymatic digestion, pulsed electric field and ultrasonication do not only improve the oil yield and quality attributes, but also reduces seed oil extraction time, solvent and energy consumption. Higher phenolic compounds, carotenoids, tocopherols, phytosterols and antioxidant properties in oil from pretreated seeds offer health benefits related to the prevention of cancer, diabetes, obesity, inflammatory and cardiovascular diseases. Increased consumer interest in functional foods and the potential of seeds pretreatments in enhancing the extractability of bioactive compounds from plant material has increased the application of novel pretreatment techniques on diverse oilseeds. This review describes the commonly studied novel seeds pretreatment techniques and critically discusses their influence on the oil physicochemical attributes, oxidation indices, bioactive compounds and antioxidant properties.
AB - Seed oil quality is a function of several attributes which include its bioactive compounds, physicochemical and functional properties. These quality attributes are important in seed oil processing as they determine the oil palatability, nutritional and market value. Besides the health, environmental and economic issues related to seed oil extraction using organic solvents such as hexane, other conventional seed oil extraction techniques such as supercritical fluid extraction, enzyme digestion and cold pressing are associated with low recovery of oil and bioactive compounds. Application of novel seeds pretreatments techniques such as microwaving, enzymatic digestion, pulsed electric field and ultrasonication do not only improve the oil yield and quality attributes, but also reduces seed oil extraction time, solvent and energy consumption. Higher phenolic compounds, carotenoids, tocopherols, phytosterols and antioxidant properties in oil from pretreated seeds offer health benefits related to the prevention of cancer, diabetes, obesity, inflammatory and cardiovascular diseases. Increased consumer interest in functional foods and the potential of seeds pretreatments in enhancing the extractability of bioactive compounds from plant material has increased the application of novel pretreatment techniques on diverse oilseeds. This review describes the commonly studied novel seeds pretreatment techniques and critically discusses their influence on the oil physicochemical attributes, oxidation indices, bioactive compounds and antioxidant properties.
KW - Antioxidant properties
KW - Phenolic compounds
KW - Phytosterols
KW - Seeds pretreatment
KW - Tocopherols
UR - http://www.scopus.com/inward/record.url?scp=85100599748&partnerID=8YFLogxK
U2 - 10.1007/s13197-021-04981-1
DO - 10.1007/s13197-021-04981-1
M3 - Review article
AN - SCOPUS:85100599748
SN - 0022-1155
VL - 58
SP - 4451
EP - 4464
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 12
ER -
