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

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dc.authoridWalayat, Noman/0000-0003-3844-3475
dc.authoridYurdunuseven Yildiz, Aysun/0000-0001-7537-059X
dc.authoridLorenzo Rodriguez, Jose Manuel/0000-0002-7725-9294
dc.authoridOztekin, Sebahat/0000-0003-0859-1776
dc.authoridGoksen, Gulden/0000-0002-5432-7936
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.accessioned2025-03-17T12:25:46Z
dc.date.available2025-03-17T12:25:46Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
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.
dc.description.sponsorshipMinistry of Science and Innovation (MCIN, Spain) Juan de la Cierva-Formacion program [FJC2021-046448-I]
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.
dc.identifier.doi10.1080/10408398.2023.2219452
dc.identifier.endpage9991
dc.identifier.issn1040-8398
dc.identifier.issn1549-7852
dc.identifier.issue27
dc.identifier.pmid37272493
dc.identifier.scopus2-s2.0-85160935615
dc.identifier.scopusqualityQ1
dc.identifier.startpage9974
dc.identifier.urihttps://doi.org/10.1080/10408398.2023.2219452
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1865
dc.identifier.volume64
dc.identifier.wosWOS:001002393300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofCritical Reviews in Food Science and Nutrition
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectBioactive compounds
dc.subjectmicrowave
dc.subjectultrasound
dc.subjectextraction
dc.titleOxidative stability, quality, and bioactive compounds of oils obtained by ultrasound and microwave-assisted oil extraction
dc.typeReview

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