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| Effect of microwave pretreatment on cell structure and oil quality of Idesia polycarpa Maxim. |
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| KeyWord:Idesia polycarpa Maxim microwave pretreatment oil quality cell structure |
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| Abstract: |
| With dry Idesia polycarpa Maxim. as raw material, the effects of microwave pretreatment on the cell structure and quality of pressed Idesia polycarpa Maxim. oil were studied. The results showed that by transmission electron microscopy, the cell structure of microwave pretreated Idesia polycarpa Maxim. was destroyed, and the cell wall was significantly broken, helping to improve the oil yield. After microwave pretreatment, the acid value and peroxide value of Idesia polycarpa Maxim. oil did not change significantly. The linoleic acid content in Idesia polycarpa Maxim. oil was the highest, which reached 69.50% and 68.66% before and after microwave pretreatment. The content of PLL in triacylglycerol of Idesia polycarpa Maxim. oil was the highest, which reached 27.38% after microwave pretreatment, followed by LLL, which reached 16.84%. Compared with the cold pressed Idesia polycarpa Maxim. oil without microwave pretreatment, after microwave pretreatment, the contents of tocopherol, phytosterol and total phenol increased, the content of total tocopherol increased by 382.11 μg/g and contents of total phytosterol increased by 496.87 μg/g. After microwave pretreatment, the antioxidant activity of Idesia polycarpa Maxim. oil increased, the oxidation induction period prolonged by 2.06 h, DPPH radical scavenging activity increased by 3.73 μmol/100 g, and FRAP total antioxidant capacity increased by 48.15 μmol/100 g. |
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