Food Engineering Reviews

, Volume 10, Issue 4, pp 198–210 | Cite as

Improving Oil Extraction from Canola Seeds by Conventional and Advanced Methods

  • Mohamed A. Fouad M. Gaber
  • Francisco J. TujilloEmail author
  • Maged P. Mansour
  • Pablo Juliano
Review Article


Canola seeds are one of the most important sources of edible vegetable oils globally. Crude canola oil is industrially extracted from canola seeds by expeller-pressing of heat-preconditioned flaked seeds. The residual oil in the pressed “canola cake” is recovered by solvent extraction using hexane. However, hexane extraction may pose adverse safety and environmental impacts compared to safer and environmentally friendly alternatives that have been studied recently. This manuscript provides a review of the conventional canola oil extraction process and the state of the art on novel alternatives currently explored to improve oil yield and quality. The latter includes supercritical extraction, aqueous enzyme extraction, microwave, and ultrasound processing. The last two technologies can be implemented either as novel processes or as processing interventions into traditional processes. The levels of technology readiness and the challenges for industrial uptake of each technology are also discussed.


Canola oil extraction Hexane extraction Aqueous enzyme extraction Microwave Ultrasound 


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Mohamed A. Fouad M. Gaber
    • 1
    • 2
  • Francisco J. Tujillo
    • 1
    Email author
  • Maged P. Mansour
    • 2
  • Pablo Juliano
    • 2
  1. 1.School of Chemical EngineeringThe University of New South WalesSydneyAustralia
  2. 2.CSIRO Agriculture and FoodMelbourneAustralia

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