Effect of roasting and microwave pre-treatments of pistachios on the yield and the quality of the extracted oil

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Yahyavi F.; ALIZADEH KHALEDABAD M.; AZADMARD DAMIRCHI S.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:102 Page(s): 43-51

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Title

Effect of roasting and microwave pre-treatments of pistachios on the yield and the quality of the extracted oil

Author(s)

Yahyavi F. | ALIZADEH KHALEDABAD M. | AZADMARD DAMIRCHI S. | Issue Writer Certificate

Keywords

Extraction yieldQ2

Pistachio oilQ2

Thermal pre-treatmentQ1

Abstract

Nowadays, there is a growing demand for the consumption of cold pressed oils. The significant issue about this method of extraction are low Extraction yield and bioactive compounds compared to thermal methods. To overcomethis problem, new Thermal pre-treatments of seeds before pressing havebeen used. Microwave pretreatment is a modern method that hasbeen presented to obtain highquality oils with higher Extraction yield. In the present study, the effect of pre-treatments of pistachio nuts by roasting and microwaving prior to oil extractionby pressing, onthe efficiency as well as the quality of the oil was investigated. Pistachio samples were treated with microwave oven (2450 MHz frequency) for 60, 120 and 180 seconds and for oven-pretreatment three levels of temperature (120, 150, and 180° C) for 15 minutes was applied. Also, in order to obtain the real amount of the Pistachio oilExtraction yield, untreated samples were extracted by solvent. Hot pressing was performed at three temperature levels of 60, 80 and 100° C, to compare with the other thermal pretreatments. All the oil samples were then analyzed for their yield and the quality properties. According to the obtained results microwave and oven pretreatments increased the Extraction yield and oxidative stability as well as chlorophyll content of the oil. The results showed a decrease in oil acidity of the microwavepretreated for 180 sec. however, different pretreatment methods had no significant effect (p<0. 05)on carotenoid content of the Pistachio oil. Totally, microwave pretreatment is an appropriateprocess before cold pressing of pistachio nuts, which improves the yield and quality properties and oxidative stability of pistachios oil.

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APA: Copy

Yahyavi, F., ALIZADEH KHALEDABAD, M., & AZADMARD DAMIRCHI, S.. (2020). Effect of roasting and microwave pre-treatments of pistachios on the yield and the quality of the extracted oil. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(102 ), 43-51. SID. https://sid.ir/paper/71810/en

Vancouver: Copy

Yahyavi F., ALIZADEH KHALEDABAD M., AZADMARD DAMIRCHI S.. Effect of roasting and microwave pre-treatments of pistachios on the yield and the quality of the extracted oil. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(102 ):43-51. Available from: https://sid.ir/paper/71810/en

IEEE: Copy

F. Yahyavi, M. ALIZADEH KHALEDABAD, and S. AZADMARD DAMIRCHI, “Effect of roasting and microwave pre-treatments of pistachios on the yield and the quality of the extracted oil,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 102 , pp. 43–51, 2020, [Online]. Available: https://sid.ir/paper/71810/en

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