The application of ultrasound and microwave to increase oil extraction from Moringa oleifera seeds
作者： Jinfeng Zhong , Yonghua Wang , Rong Yang , Xiong Liu , Qingqing Yang
DOI: 10.1016/J.INDCROP.2018.04.028
关键词: Extraction (chemistry) 、 Food science 、 Oil quality 、 Moringa 、 Fatty acid composition 、 Chemistry
摘要: Abstract Microwave-assisted extraction (MAE) and ultrasound-assisted (UAE) are novel methods, which can reduce the time. However, little information is known regarding effect of UAE MAE on oil from Moringa oleifera seeds as well quality. This study aimed to evaluate influence oxidative stability physicochemical properties seeds. The showed higher recoveries ranged 91%–94% in short duration compared with conventional (CE) gave 90%. There were no significant differences fatty acid composition, acylglycerol profile thermal oils among techniques (UAE, MAE, CE). Furthermore, did not greatly lower during whole 70 days storage time at 25 °C. Therefore, could without affecting provides important about developing for producing high yield, duration, desirable acceptable oil.
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