Novel seeds pretreatment techniques: effect on oil quality and antioxidant properties: a review

Tafadzwa Kaseke, Umezuruike Linus Opara, Olaniyi Amos Fawole

Research output: Contribution to journalReview articlepeer-review

26 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)4451-4464
Number of pages14
JournalJournal of Food Science and Technology
Volume58
Issue number12
DOIs
Publication statusPublished - Dec 2021

Keywords

  • Antioxidant properties
  • Phenolic compounds
  • Phytosterols
  • Seeds pretreatment
  • Tocopherols

ASJC Scopus subject areas

  • Food Science

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