Oxidative stability, quality, and bioactive compounds of oils obtained by ultrasound and microwave-assisted oil extraction

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dc.authoridOztekin, Sebahat/0000-0003-0859-1776
dc.authoridYurdunuseven Yildiz, Aysun/0000-0001-7537-059X
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridLorenzo Rodriguez, Jose Manuel/0000-0002-7725-9294
dc.contributor.authorWalayat, Noman
dc.contributor.authorYurdunuseven-Yildiz, Aysun
dc.contributor.authorKumar, Manoj
dc.contributor.authorGoksen, Gulden
dc.contributor.authorOztekin, Sebahat
dc.contributor.authorLorenzo, Jose Manuel
dc.date.accessioned2024-10-04T18:52:35Z
dc.date.available2024-10-04T18:52:35Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
dc.description.abstractVegetable oils are extracted from oilseeds, fruits and other parts of plants. The method used in oil extraction is of great importance, as it affects both the quality of the final product and the environment. It is desirable that the extraction method be minimally costly, fast, environmentally friendly, and produce oil of high quality and quantity. Common oil extraction methods are mechanical pressing and solvent extraction, and these methods have advantages and disadvantages over each other. Mechanical extraction and solvent extraction are controversial due to poor product quality and high environmental impacts. This review presents applications where conventional oil extraction processes are assisted by microwave or ultrasound. It is necessary to evaluate the impact of ultrasound and microwave-assisted extraction on the quality of the extracted oil and also to compare the results with those of conventional extraction methods. For this purpose, this review discusses the effects of microwave and ultrasound-assisted extraction on the physicochemical, oxidation indices, bioactive compounds, and antioxidant properties of oil extracted from oil seeds and fruits. Furthermore, this review provides readers with in-depth information on the mechanisms involved, their use, and the impact of operating conditions. The yield and quality of the oil obtained by these processes can vary depending on parameters such as microwave power, ultrasound power, processing time, and temperature. Finally, the review also discusses the challenges and advantages of the industrial application of these technologies.en_US
dc.description.sponsorshipMinistry of Science and Innovation (MCIN, Spain) Juan de la Cierva-Formacion program [FJC2021-046448-I]en_US
dc.description.sponsorshipAcknowledgmentsNoman Walayat acknowledges postdoctoral fellowship support from the Ministry of Science and Innovation (MCIN, Spain) Juan de la Cierva-Formacion program (FJC2021-046448-I). The Figure 1 was prepared with Biorender.com.en_US
dc.identifier.doi10.1080/10408398.2023.2219452
dc.identifier.issn1040-8398
dc.identifier.issn1549-7852
dc.identifier.pmid37272493en_US
dc.identifier.scopus2-s2.0-85160935615en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1080/10408398.2023.2219452
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3573
dc.identifier.wosWOS:001002393300001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofCritical Reviews in Food Science and Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBioactive compoundsen_US
dc.subjectmicrowaveen_US
dc.subjectultrasounden_US
dc.subjectextractionen_US
dc.titleOxidative stability, quality, and bioactive compounds of oils obtained by ultrasound and microwave-assisted oil extractionen_US
dc.typeReview Articleen_US

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