Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol)

Abstract

The effect of microwave (MW) radiation on hazelnut seed (Gevuina avellana Mol) was studied as a substrate pretreatment prior to oil extraction by pressing. Samples were MW-treated at a frequency of 2450 MHz using a microwave oven. Six MW pretreatments were established, combining two potencies (400 W and 600 W) and three times of pretreatment (120, 180 and 240 s). Extraction oil yield increased with MW pretreatments of hazelnut seed with respect to untreated seeds, as a control. Conditions of 400 Wand 240 s were selected (45.3% of extraction oil yield). Observations under light microscopy showed that the microstructure of treated samples to 400 W and 240 s, was modified comparing with that of untreated samples, thereby improving the extraction efficiency. The quality characteristics (e.g. acid value, peroxide value), oil composition (e.g. fatty acids, α-tocotrienol content) and oil oxidative stability (e.g. induction time) were measured. These results were compared to those of an untreated oil sample. MWpretreatment had a positive effect on oxidative oil stability (induction time of 23.9 h) with respect to untreated oil (8.8 h). Industrial relevance: Chilean hazelnut (Gevuina avellana Mol) is the southernmost Macadamieae species of the family Proteaceae that grows mainly in the southern part of Chile and Argentina. The oil is composed mainly of unsaturated fatty acids, which represent 93% of the total. Its main components are oleic and palmitoleic acids, which represent 70% fatty acids. Conventional vegetable oil extraction is carried out by pressing or solvent extraction. Solvent oil extraction is the most efficient method; however, its application presents some industrial disadvantages such as plant security problems, emissions of volatile organic compounds into atmosphere, high operation costs and poor quality products caused by high processing temperatures. Mechanical pressing oil extraction is technically less extensive and less labor-intensive than the extraction solvent method . The safety and simplicity of the whole process is advantageous over the more efficient solvent extraction equipment. Furthermore, materials pressed out generally have better preserved native properties, end products are free of chemicals and it is a safer process. However, extraction by just pressing the seeds is relatively inefficient. It is advisable to research new methodologies for pretreating substrates that also allow for better retention and availability of desirable plant metabolites. Within these pretreatments, the radiation microwave is included. There is not much information in the literature about the application of microwave radiation as a pretreatment for Chilean hazelnut and its effect on the microstructure of the substrate, extraction yield and quality of oil. The aim of the present study was to investigate the impact of pretreatment by microwave radiation prior to the oil extraction by pressing on the microstructure, recovery of oils and oil quality of Chilean hazelnut seeds (G. avellana Mol).