Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oil

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• 作者：Sasan Delfan-Hosseini ; Kooshan Nayebzadeh ; Leila Mirmoghtadaie ; Maryam Kavosi ; Seyede Marzieh Hosseini ; ^{sm_hosseini@sbmu.ac.ir}
• 关键词：Purslane seed oil ; Cold press ; Microwave ; Extraction
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 May 2017
• 年：2017
• 卷：222
• 期：Complete
• 页码：61-66
• 全文大小：480 K
• 卷排序：222

文摘

The yield extraction of purslane seed oil is affected by the extraction procedure. Pretreatment by microwave prior to cold pressing improved oil properties. Microwave cold press extracted oil had highest oxidative stability. Extraction procedures affected rheological behaviors of purslane seed oils.