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Microwave puffing‐pretreated extraction of oil from Camellia oleifera seed and evaluation of its physicochemical characteristics
Author(s) -
Zhang WeiGuo,
Jin GuiMin
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02779.x
Subject(s) - camellia oleifera , extraction (chemistry) , chemistry , edible oil , solvent extraction , microwave , chromatography , pulp and paper industry , botany , food science , biology , biochemistry , engineering , physics , quantum mechanics
Summary In this study, Camellia oleifera oil was extracted after microwave puffing of C. oleifera seed samples by solvent, which gave a relatively high recovery of oil. To understand the extraction mechanism, the microstructures of oilseed samples were analysed with scanning electron microscopy. The HLPC, GC/MS and physicochemical characteristics of oil analysis showed that the microwave puffing pretreatment improved the amount of tocopherols in C. oleifera oil and gave a good quality of C. oleifera oil. It was concluded that the microwave puffing pretreatment of C. oleifera seed samples prior to oil extraction was a valuable alternative to the traditional pretreatments in oil industry.