title: Effect of microwave treatment on the efficacy of expeller pressing of Brassica napus rapeseed and Brassica juncea mustard seeds.
abstract: A study was conducted to evaluate the effect of microwave heating on the efficacy of expeller pressing of rapeseed and mustard seed and the composition of expeller meals in two types of Brassica napus rapeseed (intermediate- and low-glucosinolate) and in Brassica juncea mustard (high-glucosinolate). Following microwave treatment, the microstructure of rapeseed using transmission electron microscopy showed a significant disappearance of oil bodies and myrosin cells. After 6 min of microwave heating (400 g, 800 W), the oil content of rapeseed expeller meal decreased from 44.9 to 13.5% for intermediate-glucosinolate B. napus rapeseed, from 42.6 to 11.3% for low-glucosinolate B. napus rapeseed, and from 44.4 to 14.1% for B. juncea mustard. The latter values were much lower than the oil contents of the corresponding expeller meals derived from the unheated seeds (i.e., 26.6, 22.6, and 29.8%, respectively). Neutral detergent fiber (NDF) contents showed no differences except for the expeller meal from the intermediate-glucosinolate B. napus rapeseed, which increased from 22.7 to 29.2% after 6 min of microwave heating. Microwave treatment for 4 and 5 min effectively inactivated myrosinase enzyme of intermediate-glucosinolate B. napus rapeseed and B. juncea mustard seed, respectively. In low-glucosinolate B. napus rapeseed the enzyme appeared to be more heat stable, with some activity being present after 6 min of microwave heating. Myrosinase enzyme inactivation had a profound effect on the glucosinolate content of expeller meals and prevented their hydrolysis to toxic breakdown products during the expelling process. It appeared evident from this study that microwave heating for 6 min was an effective method of producing expeller meal without toxic glucosinolate breakdown products while at the same time facilitating high yield of oil during the expelling process.
authors.affiliation: †Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei Province 430062, People's Republic of China.|‡Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.
authors.forename: Yanxing
authors.initials: Y
authors.lastname: Niu
authors.affiliation: ‡Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.
authors.forename: Anna
authors.initials: A
authors.lastname: Rogiewicz
authors.affiliation: †Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei Province 430062, People's Republic of China.
authors.forename: Chuyun
authors.initials: C
authors.lastname: Wan
authors.affiliation: †Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei Province 430062, People's Republic of China.
authors.forename: Mian
authors.initials: M
authors.lastname: Guo
authors.affiliation: †Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei Province 430062, People's Republic of China.
authors.forename: Fenghong
authors.initials: F
authors.lastname: Huang
authors.affiliation: ‡Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.
authors.forename: Bogdan A
authors.initials: BA
authors.lastname: Slominski
mesh_terms: D029688:Brassica napus / Q000737:chemistry / Q000528:radiation effects*; D029741:Brassica rapa / Q000737:chemistry / Q000528:radiation effects*; D005511:Food Handling / Q000379:methods*; D005961:Glucosinolates / Q000032:analysis; D008872:Microwaves; D009149:Mustard Plant / Q000737:chemistry / Q000528:radiation effects*; D010938:Plant Oils / Q000032:analysis / Q000302:isolation & purification*; D012639:Seeds / Q000737:chemistry / Q000528:radiation effects
chemical_list: D005961:Glucosinolates; D010938:Plant Oils
keywords: chemical composition; expeller pressing; microwave heating; mustard; rapeseed