Application of microwave treatment to enhance the shelf life of flaxseed oil using rosemary oleoresin
| dc.contributor.advisor | Khan Chand | |
| dc.contributor.author | Tomar, Mahipal Singh | |
| dc.date.accessioned | 2019-01-11T05:23:05Z | |
| dc.date.available | 2019-01-11T05:23:05Z | |
| dc.date.issued | 2018-08 | |
| dc.description.abstract | Flaxseed oil is an important vegetable oil which is richest source of omega-3 fatty acids. It has high nutrional value which makes it most healthy and beneficial oil. It plays an important role n improving eye health, build up of brain and nervous system in infants, reducing the possibility of hypercholestrol, hypertension, cancer and coronary heart diseases. But due to presence of large amount of polyunsaturated fatty acid it is prone to oxidation and develops rancidity soon. Therefore present research was taken with the aim to extract the oil using microwave extraction technique and increase its oxidative stability by blending natural antioxidant rosemary oleoresin in it. For storage study of flaxseed oil, experiments were conducted using Box-behnken design with three independent variable at three levels. Variables selected for the experiment were microwave power, treatment time and rosemary oleoresin concentration. Responses selected were acid value (mg KOH/g), iodine value (I2/100 g), peroxide value (meq/kg) and shelf life (days). The data from all 17 experiments were analysed using Design Expert 10.0.1 and the response functions were developed using multiple regression analysis. Before blending of rosemary oleoresin in the flaxseed oil, effect of microwave extraction parameters on oil recovery and oil quality were studied. For extraction of oil, independent variable selected were microwave power and treatment time with three levels and effect of these extraction parameters on oil recovery (%), acid value (mg KOH/g), iodine value (I2/100g) and peroxide value (meq/kg) were studied. The results show that oil recovery varied from 74.2% to 89.56%. quality parameters were within recommended range with acid value, iodine value and peroxide value ranging from 3.04-3.77 meq /kg, 181.32 to 177.32 I2/100g and 0.82-1.61 mg KOH/g respectively. Shelf life of blended flaxseed oil ranged varied from 25 to 38 days and significantly (p<0.01) affected by both microwave power and rosemary oleoresin concentration. It was found that acid value was significantly (p<0.01) affected by both microwave power and treatment time where as iodine value was significantly (p<0.01) affected by microwave power and rosemary oleoresin concentration. Peroxide value of blended flaxseed affected by all three independent variables. Optimum value of variables were 480.4 W microwave power, 3.04 treatment time and 4995.8 ppm rosemary oleoresin concentration with responses value of 1.28 mg KOH/g, 18.75 meq /kg, 168.54 I2/100g and 39 days of acid value, peroxide value, iodine value and shelf life. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810090023 | |
| dc.keywords | microwave treatment, storage life, Linum-usitatissimum, flax oil, rosemary, oleoresins | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 134 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Linum usitatissimum | en_US |
| dc.sub | Agricultural Engineering | en_US |
| dc.subject | null | en_US |
| dc.theme | Process and Food Engineering | en_US |
| dc.these.type | M.Tech | en_US |
| dc.title | Application of microwave treatment to enhance the shelf life of flaxseed oil using rosemary oleoresin | en_US |
| dc.type | Thesis | en_US |