Effect of radio frequency pretreatment on the component of rapeseed and its product: Comparative study with microwave pretreatment under different oil extraction methods
文献类型： 外文期刊
作者： Wang, Weijun 1 ; Zheng, Chang 1 ; Yang, Bo 1 ; Li, Wenlin 1 ; Huang, Fenghong 1 ; Liu, Changsheng 1 ;
作者机构： 1.Chinese Acad Agr Sci, Oil Crops Res Inst, Oil Crops & Lipids Proc Technol Natl & Local Joint, Minist Agr,Hubei Key Lab Lipid Chem & Nutr,Key Lab, Wuhan 430062, Peoples R China
关键词： Rapeseed; Radio frequency; Microwave; Oil extraction method; Component
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 474 卷
页码：
收录情况： SCI
摘要： Radio frequency (RF) is an emerging technology for rapeseed pretreatment, offering a comparison to the established microwave (MW) technique. This study investigated the effects of RF and MW pretreatment combined with different oil extraction methods on the oil yield, quality characteristics and lipid concomitant contents of rapeseed and its products. Results indicated that RF combined with pressing extraction yielded the highest tocopherol and canolol contents in rapeseed oil (839.6 and 1316.4 mg/kg, 8.0 % and 7.9 times higher than the control, respectively), and MW combined with supercritical carbon dioxide fluid extraction yielded the highest phytosterol content (8402.0 mg/kg, 16.6 % higher than the control). These results indicate the effectiveness of RF as a novel pretreatment method for rapeseed and its potentially greater advantage than MW. Results also imply that RF could contribute to sustainable and efficient oil extraction processes in the future food industry owing to its high efficiency and energy-saving capability.
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