title: Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oil.
abstract: Purslane seed oil could be considered as potential nutritious oil due to its desirable fatty acid composition and other biological active compounds. In this study the effect of three extraction procedure including solvent extraction, cold pressing and microwave pretreatment (MW) followed by cold pressing on oil yield, physicochemical properties, oxidative stability and rheological behaviors of oil was investigated. Solvent extracted oil had the highest extraction yield (72.31%). Pretreatment by microwave before cold press extraction resulted in an increase in extraction yield, total phenolic compound (TPC) and antioxidant activity. Cold press extracted oil had the lowest oxidative stability (4.64h). This property was greatly enhanced by microwave irradiation, so that the longest oxidative stability was found in MW-cold press extracted oil with 9.67h. Furthermore, all extracted oils demonstrated Newtonian flow behaviors. MW-cold press extracted oil had the greatest apparent viscosity and highest sensitivity to temperature changes (Ea=29.18kJ/mol-1).
authors.affiliation: Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Sasan
authors.initials: S
authors.lastname: Delfan-Hosseini
authors.affiliation: Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Kooshan
authors.initials: K
authors.lastname: Nayebzadeh
authors.affiliation: Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Leila
authors.initials: L
authors.lastname: Mirmoghtadaie
authors.affiliation: Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Maryam
authors.initials: M
authors.lastname: Kavosi
authors.affiliation: Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: sm_hosseini@sbmu.ac.ir.
authors.forename: Seyede Marzieh
authors.initials: SM
authors.lastname: Hosseini
mesh_terms: D000975:Antioxidants / Q000494:pharmacology; D005227:Fatty Acids / Q000032:analysis; D008872:Microwaves; D010636:Phenols / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry*; D031822:Portulaca / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D014783:Viscosity
chemical_list: D000975:Antioxidants; D005227:Fatty Acids; D010636:Phenols; D010938:Plant Oils
keywords: Cold press; Extraction; Microwave; Purslane seed oil