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The effect of rapeseed microstructure on the mechanism of solution and diffusion extraction

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Abstract

Here, we present the effect of rapeseed microstructure on the extraction mechanism. “Solution and diffusion” extraction had to be considered to deepen the understanding of the process. Transmitted light microscopy images of the ultramicrotome-cut casting sections proved the presence of “conductive” capillary system with radius R from 8 to 25 μm. The rate of “solution extraction” was controlled by capillary flow through “conductive” voids. It was described by derived and extended Hagen–Poiseuille equation. The rate of solvent extraction of soybeans was described by negative power function, whereas rapeseed extraction was defined by complex nonlinear curve-fitting model. Specific surface area of large (1.3 ± 0.1 m2 g−1) and small (1.5 ± 0.1 m2 g−1) fraction of rapeseed extraction meal particles did not differ significantly, contrary to flaked soybeans. This is the novel finding. Significant differences could be explained by vegetable seed histology context (seed and cell size, sorption abilities). “Diffusion extraction” was rate determining at the flat part of the time-dependent extraction curve. Isolated fraction of free fatty acids originated from simultaneous lipolysis of acylglycerol species and hydrolysis of glycerophospholipids and glyceroglycolipids. Decreasing quality of last fractions increased refining loss and material costs. Compounds such as waxes (6.89–10.40 wt%), complex glycerolipids (14.83–15.26 wt%), and free fatty acids (2.26–2.45 wt%) had to be removed by edible oil refining.

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Acknowledgments

This work was supported by funding from the Hlávkova foundation and financial support from specific university research (MSMT No 20/2014). The authors are indebted to associate professor Jan Vidensky for measuring porosity and specific surface area values.

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None.

Compliance with Ethics requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Department of Dairy, Fat and Cosmetics, ICT Prague, Technicka 5, 166 28, Prague, Czech Republic

    Jan Kyselka, Veronika Matlova, Lucie Pustelnikova, Jiri Stetina & Vladimir Filip

  2. Department of Biochemistry and Microbiology, ICT Prague, Technicka 5, 166 28, Prague, Czech Republic

    Pavel Ulbrich

  3. Institute of Biotechnology and Food Science, Slovak University of Technology in Bratislava, Radlinskeho 9, 812 37, Bratislava, Slovakia

    Frantisek Kreps & Stefan Schmidt

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  1. Jan Kyselka
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Correspondence to Jan Kyselka.

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Kyselka, J., Kreps, F., Matlova, V. et al. The effect of rapeseed microstructure on the mechanism of solution and diffusion extraction. Eur Food Res Technol 240, 853–863 (2015). https://doi.org/10.1007/s00217-014-2392-8

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  • DOI: https://doi.org/10.1007/s00217-014-2392-8

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