The main aim of this study was to explore the effects of microwave pre-treatment on quality of kenaf seed oil by observing the changes in oil yield, oxidative stability, fatty acid components, tocopherols, antioxidant...The main aim of this study was to explore the effects of microwave pre-treatment on quality of kenaf seed oil by observing the changes in oil yield, oxidative stability, fatty acid components, tocopherols, antioxidant activities and color intensity of kenaf seed oil. Microwave pre-treatment on kenaf seeds did affect the quality of the extracted oils. Microwave pre-treatment increased the extracted oil yields significantly （P 〈 0.05）. Moreover, the roasted oils showed a significant increase in oxidative stability, antioxidant stability and colour of kenaf seed oils. In terms of fatty acids composition, microwave roasting had greater effect on oleic acids （C18：1） and linoleic acids （C18：2）, as roasting increased the oleic acid content but decreased linoleic acid. There was no significant difference in the palmitic acids （C16：0） and stearic acids （C18：0） （P 〉 0.05）. A significant decrease （P 〈 0.05） in the iodine value of the oils was found. In conclusion, kenaf seed oil roasted for 2 min had better oil quality if compared to the unroasted oil, as microwave pre-treatment improved the oil yield, oxidative stability and antioxidant activities of kenaf seed oil.展开更多
文摘The main aim of this study was to explore the effects of microwave pre-treatment on quality of kenaf seed oil by observing the changes in oil yield, oxidative stability, fatty acid components, tocopherols, antioxidant activities and color intensity of kenaf seed oil. Microwave pre-treatment on kenaf seeds did affect the quality of the extracted oils. Microwave pre-treatment increased the extracted oil yields significantly （P 〈 0.05）. Moreover, the roasted oils showed a significant increase in oxidative stability, antioxidant stability and colour of kenaf seed oils. In terms of fatty acids composition, microwave roasting had greater effect on oleic acids （C18：1） and linoleic acids （C18：2）, as roasting increased the oleic acid content but decreased linoleic acid. There was no significant difference in the palmitic acids （C16：0） and stearic acids （C18：0） （P 〉 0.05）. A significant decrease （P 〈 0.05） in the iodine value of the oils was found. In conclusion, kenaf seed oil roasted for 2 min had better oil quality if compared to the unroasted oil, as microwave pre-treatment improved the oil yield, oxidative stability and antioxidant activities of kenaf seed oil.
