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Novel seeds pretreatment techniques: effect on oil quality and antioxidant properties: a review

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Abstract

Seed oil quality is a function of several attributes which include its bioactive compounds, physicochemical and functional properties. These quality attributes are important in seed oil processing as they determine the oil palatability, nutritional and market value. Besides the health, environmental and economic issues related to seed oil extraction using organic solvents such as hexane, other conventional seed oil extraction techniques such as supercritical fluid extraction, enzyme digestion and cold pressing are associated with low recovery of oil and bioactive compounds. Application of novel seeds pretreatments techniques such as microwaving, enzymatic digestion, pulsed electric field and ultrasonication do not only improve the oil yield and quality attributes, but also reduces seed oil extraction time, solvent and energy consumption. Higher phenolic compounds, carotenoids, tocopherols, phytosterols and antioxidant properties in oil from pretreated seeds offer health benefits related to the prevention of cancer, diabetes, obesity, inflammatory and cardiovascular diseases. Increased consumer interest in functional foods and the potential of seeds pretreatments in enhancing the extractability of bioactive compounds from plant material has increased the application of novel pretreatment techniques on diverse oilseeds. This review describes the commonly studied novel seeds pretreatment techniques and critically discusses their influence on the oil physicochemical attributes, oxidation indices, bioactive compounds and antioxidant properties.

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Acknowledgements

This work is based on the research supported wholly or in part by the National Research Foundation of South Africa (Grant Numbers: 64813). The opinions, findings and conclusions or recommendations expressed are those of the author(s) alone, and the NRF accepts no liability whatsoever in this regard. The authors are grateful to Agri Edge, Technology and Human Resources for Industry Programme (THRIP) and Department of Trade and Industry (DTI), South Africa for their partial bursary support.

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Authors and Affiliations

  1. Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South Africa

    Tafadzwa Kaseke & Umezuruike Linus Opara

  2. Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South Africa

    Umezuruike Linus Opara

  3. Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, Johannesburg, 2006, South Africa

    Olaniyi Amos Fawole

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  1. Tafadzwa Kaseke
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Correspondence to Umezuruike Linus Opara or Olaniyi Amos Fawole.

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Kaseke, T., Opara, U.L. & Fawole, O.A. Novel seeds pretreatment techniques: effect on oil quality and antioxidant properties: a review. J Food Sci Technol 58, 4451–4464 (2021). https://doi.org/10.1007/s13197-021-04981-1

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