naa a22 4500 510727247 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0987-2 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0987-2 Influence of Microwave Treatment of Rapeseed on Minor Components Content and Oxidative Stability of Oil [Elektronische Daten] [Mei Yang, Fenghong Huang, Changsheng Liu, Chang Zheng, Qi Zhou, Hui Wang] Rapeseeds were adjusted to moisture contents of 9, 11, 13, and 15% and treated with microwaves under 800W for 0, 1, 2, 3, 4, 5, 6, and 7min at a frequency of 2,450MHz and oil was extracted with a press to investigate possibility of enhancing oil extraction yield by press, minor component content, and oxidative stability of the pressed oil. The results indicated that microwave pretreatment of rapeseed could increase the oil extraction yield, and both microwave time and initial moisture content of rapeseed had significant effects on the oil extraction yield (p < 0.001). Total tocopherol content in the oil extracted by press first increased and then decreased depending on the period of microwave radiation (p < 0.001), and the initial moisture content had no significant effect on the tocopherol content (p > 0.05). Phytosterol and polyphenol contents increased with increasing microwave time and with decreasing initial moisture content of rapeseeds (p < 0.001). An F test revealed there were significant interactions between the effects of microwave time and initial moisture content on both polyphenol content and oil extraction yield. The oxidative stability of oil were improved with increasing microwave time and decreasing initial moisture content (p < 0.001), and there were significant positive correlations with total polyphenol and phytosterol contents. Therefore, it is advisable to treat rapeseeds with low initial moisture content by microwaves prior to oil extraction by press because it results in a relatively good oil extraction yield by cold press, with a high amount of phenolic, tocopherol, and phytosterol. Microwave pretreatment had a positive effect on oxidative oil stability in comparison to the untreated oil. Springer Science+Business Media New York, 2012 Cold press nationallicence Microwave pretreatment nationallicence Oil stability nationallicence Minor components nationallicence Rapeseed oil nationallicence Yang Mei Department of Product Processing and Nutriology, Institute of Oilcrops Research, Chinese Academy of Agricultural Sciences, 430062, Wuhan, China aut Huang Fenghong Department of Product Processing and Nutriology, Institute of Oilcrops Research, Chinese Academy of Agricultural Sciences, 430062, Wuhan, China aut Liu Changsheng Department of Product Processing and Nutriology, Institute of Oilcrops Research, Chinese Academy of Agricultural Sciences, 430062, Wuhan, China aut Zheng Chang Department of Product Processing and Nutriology, Institute of Oilcrops Research, Chinese Academy of Agricultural Sciences, 430062, Wuhan, China aut Zhou Qi Department of Product Processing and Nutriology, Institute of Oilcrops Research, Chinese Academy of Agricultural Sciences, 430062, Wuhan, China aut Wang Hui Department of Product Processing and Nutriology, Institute of Oilcrops Research, Chinese Academy of Agricultural Sciences, 430062, Wuhan, China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3206-3216 1935-5130 6:11<3206 2013 6 11947 https://doi.org/10.1007/s11947-012-0987-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0987-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Yang Mei Department of Product Processing and Nutriology, Institute of Oilcrops Research, Chinese Academy of Agricultural Sciences, 430062, Wuhan, China aut NATIONALLICENCE 700 1- Huang Fenghong Department of Product Processing and Nutriology, Institute of Oilcrops Research, Chinese Academy of Agricultural Sciences, 430062, Wuhan, China aut NATIONALLICENCE 700 1- Liu Changsheng Department of Product Processing and Nutriology, Institute of Oilcrops Research, Chinese Academy of Agricultural Sciences, 430062, Wuhan, China aut NATIONALLICENCE 700 1- Zheng Chang Department of Product Processing and Nutriology, Institute of Oilcrops Research, Chinese Academy of Agricultural Sciences, 430062, Wuhan, China aut NATIONALLICENCE 700 1- Zhou Qi Department of Product Processing and Nutriology, Institute of Oilcrops Research, Chinese Academy of Agricultural Sciences, 430062, Wuhan, China aut NATIONALLICENCE 700 1- Wang Hui Department of Product Processing and Nutriology, Institute of Oilcrops Research, Chinese Academy of Agricultural Sciences, 430062, Wuhan, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3206-3216 1935-5130 6:11<3206 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer