Skip to main content
Log in

Influence of Extraction Processing on Rheological Properties of Rapeseed Oils

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Rheological behavior of six crude rapeseed oils with different extraction methods including hot-pressing, solvent-extraction and cold-pressing were studied. Viscosities of the oils were measured with shear rates ranging from 0.1 to 200 s−1 at three different temperatures. The Casson model was used to fit the experimental data and the Arrhenius equation was applied to estimate the energy of activation for viscosity (E a). The extraction methods affected the total tocopherol, total phytosterols, total phenols, phosphorus and fatty acid composition. The hot-pressed medium-erucic rapeseed oil (HMRO) had the greatest viscosity, and the cold-pressed low-erucic rapeseed oil (CLRO) had the lowest viscosity among all the oils with shear rates >5 s−1 at 10 °C. The crude rapeseed oils exhibited Newtonian behavior at higher shear rates. The significant difference of viscosity of the six oils was reduced with increasing temperature, and there was no significant change (P > 0.01) among the oils with a shear rate of 100 s−1 at 50 °C. According to the values of E a, the following order of a change in viscosity was obtained as follows: CMRO > SMRO > HMRO > CLRO > SLRO > HLRO(C, cold pressed; S, solvent extracted; H, hot pressed; M, medium erucic; L, low erucic; RO, rapeseed oil). Minor components may be the contributing factors for the values of E a of rapeseed oils. The higher shear limiting viscosity (ηc) values calculated by the Casson model decreased as the temperature increased, but no significant change (P > 0.01) was observed for ηc by using different extraction methods at 50 °C.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Logaraj TV, Bhattachary S, Bhattachary S, Sankar KU, Venkateswaran G (2008) Rheological behaviour of emulsions of avocado and watermelon oils during storage. Food Chem 106:937–943

    Article  CAS  Google Scholar 

  2. Reyes-Hernández J, Dibildox-Alvarado E, Charó-Alonso MA, Toro-Vazquez JF (2007) Physicochemical and rheological properties of crystallized blends containing trans-free and partially hydrogenated soybean oil. J Am Oil Chem Soc 84:1081–1093

    Article  Google Scholar 

  3. Goodrum JW, Geller DP, Adams TT (2003) Rheological characterization of animal fats and their mixtures with #2 fuel oil. Biomass Bioenergy 24:249–256

    Article  Google Scholar 

  4. Nik WBW, Ani FN, Masjuki HH, Giap SGE (2005) Rheology of bio-edible oils according to several rheological models and its potential as hydraulic fluid. Ind Crops Prod 22:249–255

    Article  Google Scholar 

  5. Wang T, Briggs JL (2002) Rheological and thermal properties of soybean oils with modified fa compositions. J Am Oil Chem Soc 79:831–836

    Article  CAS  Google Scholar 

  6. Kim J, Kim DN, Lee HS, Yoo SH, Lee S (2010) Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake. Food Chem 118:398–402

    Article  CAS  Google Scholar 

  7. Davis JP, Sanders TH (2007) Liquid to semisolid rheological transitions of normal and high-oleic peanut oils upon cooling to refrigeration temperatures. J Am Oil Chem Soc 84:979–987

    Article  CAS  Google Scholar 

  8. Sathivel S, Prinyawiwatkul W, Negulescu II, King JM, Basnayake BFA (2003) Effects of purification process on rheological properties of catfish oil. J Am Oil Chem Soc 80:829–832

    Article  CAS  Google Scholar 

  9. Maskan M (2003) Change in colour and rheological behaviour of sunflower seed oil during frying and after adsorbent treatment of used oil. Eur Food Res Technol 218:20–25

    Article  CAS  Google Scholar 

  10. Santos JCO, Santos IMG, Conceiçăo MM, Porto SL, Trindade MFS, Souza AG, Prasad S, Fernandes VJ Jr, Araújo AS (2004) Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils. J Therm Anal Calorim 75:419–428

    Article  CAS  Google Scholar 

  11. Geller DP, Goodrum JW (2000) Rheology of vegetable oil analogs and triglycerides. J Am Oil Chem Soc 77:111–114

    Article  CAS  Google Scholar 

  12. Ennouri M, Evelyne B, Laurence M, Hamadi A (2005) Fatty acid composition and rheological behaviour of prickly pear seed oils. Food Chem 93:431–437

    Article  CAS  Google Scholar 

  13. Santos JCO, Santos IMG, Souza AG (2005) Effect of heating and cooling on rheological parameters of edible vegetable oils. J Food Eng 67:401–405

    Article  Google Scholar 

  14. Firestone D (1998) Official methods and recommended practices of the American Oil Chemists’ Society. AOCS Press, Champaign

    Google Scholar 

  15. Zeng H-Y, Li C-Z, Jiang L-J (2005) GC-MS analysis of fatty acids from tea-seed oil extracted by different methods. J Tropical Subtropical Botany 13:271–274

    CAS  Google Scholar 

  16. Szydłowska-Czerniak A, Karlovits G, Dianoczki C, Recseg K, Szłyk E (2008) Comparison of two analytical methods for assessing antioxidant capacity of rapeseed and olive oils. J Am Oil Chem Soc 85:141–149

    Article  Google Scholar 

  17. Prior EM, Vadke SV, Sosulski FW (1991) Effect of heat treatments on canola press oils. i. non-triglyceride components. J Am Oil Chem Soc 68:401–406

    Article  CAS  Google Scholar 

  18. Knuth M, Homann T (1983) Method of recovering oil from oil-bearing vegetable matter. US Patent 4,467,713

  19. Noureddini H, Teoh BC, Clements LD (1992) Viscosities of vegetable oils and fatty acids. J Am Oil Chem Soc 69:1189–1191

    Article  CAS  Google Scholar 

  20. Boyaci IH, Tekin A, Çizmeci M, Javidipour I (2002) Viscosity estimation of vegetable oils based on their fatty acid composition. J food lipids 9:175–783

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors are grateful to Hulunbeier Jinjiao Bio-chem. Co., Ltd. and Wuhan Zhongpai Oils and Grains Co., Ltd., for providing the rapeseed oils and rapeseed samples. This work was supported by the funding from Oil Crops Research Institute, Chinese Academy of Agricultural Sciences (Project No.1610172009002).

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Fenghong Huang.

About this article

Cite this article

Liu, C., Yang, M. & Huang, F. Influence of Extraction Processing on Rheological Properties of Rapeseed Oils. J Am Oil Chem Soc 89, 73–78 (2012). https://doi.org/10.1007/s11746-011-1892-y

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-011-1892-y

Keywords

Navigation