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Microwave-assisted extraction of hempseed oil: studying and comparing of fatty acid composition, antioxidant activity, physiochemical and thermal properties with Soxhlet extraction

  • Amir Rezvankhah
  • Zahra Emam-DjomehEmail author
  • Mohammad Safari
  • Gholamreza Askari
  • Maryam Salami
Original Article
  • 30 Downloads

Abstract

This work aimed to investigate the effects of the microwave-assisted extraction (MAE) on the hempseed (Cannabis sativa L.) oil yield, oxidation stability, and antioxidant activity. Power (300, 450, and 600 W) and time (5, 10, and 15 min) were independent variables while oil extraction yield, peroxide value (PV), p-anisidine value (AV), TOTOX value (TV), and DPPH scavenging activity were considered as dependent ones. Optimization was conducted by response surface methodology where the optimum point was 450 W and 7.19 min. In this point, the extraction yield obtained 33.91% w/w and the oil showed acceptable oxidation quality (PV of 2.5 meq/kg, AV of 0.67, and TV of 5.67) and antioxidant activity with the IC50 value of 30.82 mg/mL. The Soxhlet extraction (SE) method was carried out to be compared with MAE. It showed relatively higher oil extraction yield (37.93% w/w) but lower oil oxidation stability with PV of 6.4 meq/kg, AV of 3.69, TV of 16.49, and higher amount of IC50 32.47 mg/mL which showed lower antioxidant activity. Any significant difference between fatty acid compositions was not observed with the dominant amounts of linoleic acid and α-linolenic acid. Also, the tocopherol contents and thermal properties were studied by HPLC and DSC, respectively. MAE showed higher total tocopherol content (929.67 mg/kg) than SE (832.61 mg/kg) and γ-tocopherol was dominant. Moreover, DSC analysis showed that both profiles (crystallization and melting transitions) are likely influenced mostly by the triglyceride compositions and crystals structure.

Keywords

Microwave-assisted extraction (MAE) Ultrasound-assisted extraction (UAE) Hempseed oil Oxidation stability Tocopherol content 

Notes

References

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural ResourcesUniversity of TehranKarajIran

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