Assessment of Quality and Efficiency of Cold-Pressed Oil from Selected Oilseeds
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F23%3A96581" target="_blank" >RIV/60460709:41310/23:96581 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.3390/foods12193636" target="_blank" >https://doi.org/10.3390/foods12193636</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods12193636" target="_blank" >10.3390/foods12193636</a>
Alternative languages
Result language
angličtina
Original language name
Assessment of Quality and Efficiency of Cold-Pressed Oil from Selected Oilseeds
Original language description
In this present study, an oil press was used to process 200 g each of sesame, pumpkin, flax, milk thistle, hemp and cumin oilseeds in order to evaluate the amount of oil yield, seedcake, sediments and material losses (oil and sediments). Sesame produced the highest oil yield at 30.60 +/- 1.69%, followed by flax (27.73 +/- 0.52%), hemp (20.31 +/- 0.11%), milk thistle (14.46 +/- 0.51%) and pumpkin (13.37 +/- 0.35%). Cumin seeds produced the lowest oil yield at 3.46 +/- 0.15%. The percentage of sediments in the oil, seedcake and material losses for sesame were 5.15 +/- 0.09%, 60.99 +/- 0.04% and 3.27 +/- 1.56%. Sediments in the oil decreased over longer storage periods, thereby increasing the percentage oil yield. Pumpkin oil had the highest peroxide value at 18.45 +/- 0.53 meq O-2/kg oil, an acid value of 11.21 +/- 0.24 mg KOH/g oil, free fatty acid content of 5.60 +/- 0.12 mg KOH/g oil and iodine value of 14.49 +/- 0.16 g l/100 g. The univariate ANOVA of the quality parameters against the oilseed type was statistically significant (p-value < 0.05), except for the iodine value, which was not statistically significant (p-value > 0.05). Future studies should analyze the temperature generation, oil recovery efficiency, percentage of residual oil in the seedcake and specific energy consumption of different oilseeds processed using small-large scale presses.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21100 - Other engineering and technologies
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
12
Issue of the periodical within the volume
OCT 2023
Country of publishing house
CH - SWITZERLAND
Number of pages
16
Pages from-to
1-16
UT code for WoS article
001084615900001
EID of the result in the Scopus database
2-s2.0-85173873766