Optimization of low temperature pressing technology and the analysis of physicochemical indexs of basil seed oil

Authors

LI Tian, Citrus Research Institute of Southwestern University, Chongqing 400712, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China
GUO Qin, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China
DUAN Yuquan, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China
LI Qingpeng, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China
SUN Zhigao, Citrus Research Institute of Southwestern University, Chongqing 400712, China
WANG Qiang, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China

Abstract

On the basis of single factor experiment, response surface methodology was used to optimize the low-temperature pressing process of basil seed oil, and physicochemical indexes, including color, water content and volatile matter, acid value, peroxide value, oxidation induction time and fatty acid composition of basil seed oil, were detected. The results showed that the preheating temperature and the time of preheating and pressing had significant effects on the oil yield of Basil seeds under certain pressing pressure and temperature. The optimum preparation conditions of basil seed oil were pressing with pressure 41 MPa at 50 ℃ for 1.7 h, and with preheating at 73 ℃ for 3.0 h. Under the controlling of these condition, the oil yield reached 20.33%. The prepared basil seed oil had good color, water content, volatile matter, peroxide value and acid value wthich met the Chinese plant oil standard. Its fatty acid composition was similar to that of flaxseed oil, with better quality and stability. It could be used as a new type of healthy oil in the future.

Publication Date

4-28-2019

First Page

186

Last Page

191

DOI

10.13652/j.issn.1003-5788.2019.04.034

Recommended Citation

Tian, LI; Qin, GUO; Yuquan, DUAN; Qingpeng, LI; Zhigao, SUN; and Qiang, WANG (2019) "Optimization of low temperature pressing technology and the analysis of physicochemical indexs of basil seed oil," Food and Machinery: Vol. 35: Iss. 4, Article 34.
DOI: 10.13652/j.issn.1003-5788.2019.04.034
Available at: https://www.ifoodmm.cn/journal/vol35/iss4/34

References

[1] KHATRI P, JAIN S. Environmental life cycle assessment of edible oils: A review of current knowledge and future research challenges[J]. Journal of Cleaner Production, 2017, 152: 63-76.
[2] GANGIDI R R, LOKESH B R. Conjugated linoleic acid (CLA) formation in edible oils by photoisomerization: A review[J]. Journal of Food Science, 2014, 79(5): 781-785.
[3] ZHANG Qing-yu, YU Rui, XIE Li-huang, et al. Fatty acid and associated gene expression analyses of three tree peony species reveal key genes for alpha-Linolenic acid synthesis in seeds[J]. Frontiers in Plant Science, 2018, 9: 1-11.
[4] PATEL A R, DEWETTINCK K. Edible oil structuring: an overview and recent updates[J]. Food & Function, 2016, 7(1): 20-29.
[5] RABRENOVIC B B, VUJASINOVIC V B, NOVAKOVIC M M, et al. Comparative review of the nutritional value of cold-pressed pumpkin (Cucurbita pepo L.) seed oil of different origins[J]. Hemijska Industrija, 2016, 70(1): 59-65.
[6] BOROUSHAKI M T, MOLLAZADEH H, AFSHARI A R. Pomegranate seed oil: a comprehensive review on its therapeutic effects[J]. International Journal of Pharmaceutical Sciences and Research, 2016, 7(2): 430-442.
[7] PARKER J, SCHELLENBERGER A N, ROE A L, et al. Therapeutic perspectives on chia seed and its oil: A review[J]. Planta Medica, 2018, 84(9/10): 606-612.
[8] CALVO-LERMA J, FORNES-FERRER V, HEREDIA A, et al. In vitro digestion of lipids in real foods: influence of lipid organization within the food matrix and interactions with nonlipid components[J]. Journal of Food Science, 2018, 83(10): 2 629-2 637.
[9] NAJI-TABASI S, RAZAVI S M A. Functional properties and applications of basil seed gum: An overview[J]. Food Hydrocolloids, 2017, 73: 313-325.
[10] 中国科学院中国植物志编辑委员会. 中国植物志: 第六十六卷[M]. 北京: 科学出版社, 1977: 647.
[11] 扶庆权, 候佩, 邵阳. 微波辅助提取罗勒籽油的响应面法优化[J]. 食品工业科技, 2013, 34(5): 251-254.
[12] HASHEMI S M B, KHANEGHAH A M. Characterization of novel basil-seed gum active edible films and coatings containing oregano essential oil[J]. Progress in Organic Coatings, 2017, 110: 35-41.
[13] 陶永元, 舒康云, 徐成东, 等. 南眉籽的抗氧化活性及微量元素含量测定[J]. 北方园艺, 2014(23): 130-132.
[14] PATEIRO M, BARBA F J, DOMINGUEZ R, et al. Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review[J]. Food Research International, 2018, 113: 156-166.
[15] SINGH V, KRISHAN P, SHRI R. Improvement of memory and neurological deficit with Ocimum Basilicum L. extract after ischemia reperfusion induced cerebral injury in mice[J]. Metabolic Brain Disease, 2018, 33(4): 1 111-1 120.
[16] 胡尔西丹·伊麻木, 张君萍, 艾合米丁·外力, 等. 罗勒子油的超临界CO₂提取工艺及其成分分析[J]. 食品研究与开发, 2016(20): 50-53.
[17] KHAZAAI S N M, MANIAM G P, RAHIM M H A, et al. Review on methyl ester production from inedible rubber seed oil under various catalysts[J]. Industrial Crops and Products, 2017, 97: 191-195.
[18] 王倩, 黄纪念, 宋国辉, 等. 芝麻油的亚临界萃取工艺研究[J]. 中国粮油学报, 2014, 29(4): 57-61.
[19] 张雪娇, 王向红, 桑亚新, 等. 响应面法优化亚麻籽油制备工艺条件[J]. 中国食品学报, 2013, 13(9): 99-107.
[20] 曹维金, 陈娜. 罗勒子油脂提取工艺的比较研究及其脂肪酸组成的气相色谱分析[J]. 农业机械, 2011, 6(17): 48-51.
[21] 中华人民共和国国家质量监督检验检疫总局. GB/T 8235—2008 亚麻籽油[S]. 北京: [出版者不详], 2008: 1-6.
[22] 张振山, 刘玉兰, 张丽霞, 等. 超声波辅助提取对亚麻籽油得率和品质的影响[J]. 中国粮油学报, 2014(8): 90-94.
[23] 石珊珊, 刘大良, 魏冰. 亚麻籽低温冷榨制油工艺研究[J]. 粮食与食品工业, 2014, 21(4): 34-37.
[24] 邓乾春, 禹晓, 黄庆德, 等. 亚麻籽油的营养特性研究进展[J]. 天然产物研究与开发, 2010, 22(4): 715-721.