Optimization of the microwave treatment of linseed for cold-pressing linseed oil - Changes in its chemical and sensory qualities. (May 2020)

• Record Type: Journal Article
• Authors: Szydłowska-Czerniak, Aleksandra; Tymczewska, Alicja; Momot, Monika; Włodarczyk, Katarzyna
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 126(2020)
• Publication Date: 2020-05
• Subjects: Linseed oil -- Microwave treatment -- Chemical composition -- Sensory analysis -- Response surface methodology; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109317
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Response surface methodology was applied to estimate the effects of two independent variables, microwave power and pre-treatment time, of linseed on the cold-pressed linseed oil parameters associated with health and sensory characteristics. Microwave-treated oils had lower amounts of secondary oxidation products (AnV = 0.97–1.47) and antioxidant activity (DPPH = 209.9–315.1 μmol TE/100 g) than those of untreated oil (AnV = 1.37 and DPPH = 353.0 μmol TE/100 g). However, these oils were a richer source of oleic acid and had a higher sensory scores for odour and flavour. The optimal conditions were predicted and the quadratic response surfaces were drawn from the mathematical models in order to ensure the best quality of linseed oils. The pre-treatment of linseed using microwave radiation is a promising technology that can improve the chemical and sensory properties of cold-pressed linseed oils. Highlights: Response surface methodology was used to optimize the microwave heating of linseed. Microwave power had higher effect on linseed oil quality than pre-treatment time. Longer microwave treatment compromised sensory characteristics of linseed oils. Microwave radiation of linseed can be alternative to mechanical pressing of oil.