Cold Pressed Oils

Green Technology, Bioactive Compounds, Functionality, and Applications

Mohamed Fawzy Ramadan

• Publisher: Academic Press
• Year: 2020
• Print ISBN: 9780128181881
• eBook ISBN: 9780128181898
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields.- Thoroughly explores novel and functional applications of cold pressed oils- Shows the difference between bioactive compounds in cold pressed oils and oils extracted with other traditional methods- Elucidates the stability of cold pressed oils in comparison with oils extracted using other traditional methods

Chapter 1: Introduction to cold pressed oils: Green technology, bioactive compounds, functionality, and applications

Mohamed Fawzy Ramadan Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt

Abstract

Cold pressing is a technique that offers a safe, nonhazardous method for edible oil extraction and processing in which the bioactive constituents are preserved through the omission of thermal and chemical treatments as well as refining processes. This book aims at building a multidisciplinary forum of discussion on advances in cold pressed oil technology, chemistry, and functionality of lipid bioactive phytochemicals found in cold pressed oils focusing on oil processing, composition, physicochemical properties, nutritional quality, organoleptic attributes, oxidative stability, food and nonfood uses, as well as health-promoting traits.

Keywords

Cold pressed; Vegetable oils; Healthy oils; Lipid technology; Lipid chemistry

1: Introduction

In 2015, the United Nations Sustainable Development Goals (UNSDGs) were announced (https://sustainabledevelopment.un.org). These seventeen goals offer a vision of a fairer, peaceful, more prosperous, and sustainable world. They imagine a future that will be free of hunger and poverty, and safe from the worst impact of environmental hazard and climate change. In food—the way it is grown, processed, transported, stored, marketed, and consumed—lies the fundamental connection between people and the path to sustainable economic development. The third UNSDG, “Good Health and Well-Being,” aims to promote a healthy life and human well-being which is closely related to the use of environmentally friendly processing techniques in food systems as well as the functionality of foodstuffs.

We live in an era where rapid innovations are being made, and these unique technologies could be applied to enhance our edible system. Scientists are searching for new foodstuffs that have properties that can be manipulated and designed at the molecular level to improve their safety, quality, and healthfulness. The scientific research being performed now will have a great effect on the way we eat in the future (McClements, 2019).

Traditional methods of oil extraction use excessive amounts of organic solvents and need high-energy input. Current environmental issues associated with organic solvent disposal demand alternative methods for the extraction of edible oils that are environmentally friendly and energy-efficient. Green technologies identified some alternative methods suitable for edible oil extraction. This has led to the improvement of more energy-efficient and eco-friendly green techniques that reduced the utilization of toxic organic solvents and enabled high-quality products to be developed.

The green extraction methods, including cold pressing extraction (CPE), ultrasonic-aided extraction (UAE), microwave-aided extraction (MAE), subcritical extraction (SWE), and supercritical extraction (SFE), have received attention due to their eco-friendliness and energy efficiency. These green extraction techniques are applied to minimize the utilization of toxic organic solvents, and to extract bioactive lipid-soluble compounds, with the focus on developing a better-quality final product. These benefits have been welcomed by the oilseed industry and manufacturers.

Edible unrefined oils include cold pressed oils (CPO) and virgin oils. Unrefined oils are a category covered by technical regulations in the field of edible oils (Codex, 1999): “Cold pressed unrefined vegetable oil is produced without heating, precleaning, dehulling and milling mechanically. Cold pressed unrefined oil can only be purified by washing with water, precipitating, filtrating and centrifuging.”

2: Green technologies and processing of vegetable oils

All technologies to eliminate the use of hazardous toxic solvents and chemicals refer to green technology. One definition of green technology is as follows: “Green Extraction is based on the discovery and design of extraction processes which will reduce energy consumption, allows the use of alternative solvents and renewable natural products, and ensure a safe and high-quality extract.” The “Six Principles of Green Extraction of Natural Products” are directions to build an innovative and green label and standard.

• • Principle 1: Variety selection and use of renewable plant resources.
• • Principle 2: Reduce energy consumption using innovative technologies and energy recovery.
• • Principle 3: Use alternative solvents (water or agro-solvents).
• • Principle 4: Reduce unit operation and favor a safe and controlled process.
• • Principle 5: Produce coproducts to include the agro-refining industry.
• • Principle 6: Aim for biodegradable and nondenatured extracts without contaminants.

Extraction, according to these principles, is a new concept to protect the consumer and environment, and enhance the competitiveness of industries to be more economic, innovative, and ecologic (Chemat, Vian, & Cravotto, 2012). Many studies have been conducted to find and apply research techniques related to green technology in different applications.

The use of alternative nontraditional techniques of oil extraction has gained attention during the last years. These novel techniques have been applied in the oilseed industry to minimize detrimental changes in the nutritional quality and physicochemical and sensory traits of the extracted oils while reducing the carbon footprint from solvents (Matthäus & Brühl, 2003).

Conventional oil extraction methods are replaced by modern ones, usually called green or clean techniques, because of the long time requirement and high solvent consumption of the former (Chemat et al., 2012; Parker, Adams, Zhou, Harris, & Yu, 2003; Rodríguez-pérez, Quirantes-piné, & Fernández-gutiérrez, 2015; Tiwari, 2015). Pressurized liquid (PLE), pulsed electric field (PEF), high hydrostatic pressure (HHP), high voltage electrical discharges (HVED), SFE, UAE, and MAE are green technologies considered as alternatives to conventional methods (Soquetta, Terra, & Bastos, 2018). According to the Codex Alimentarius, cold pressing is performed only by mechanical processes without thermal application, and the product is produced without destroying the oil nature (Matthäus & Spener, 2008).

3: Advantages versus disadvantages of cold pressing technology

Methods utilized for oil extraction might alter minor compounds that have functional traits and contribute to oil oxidative stability. Recently, CPO has increasingly been considered as these oils have high nutritional values. Vold pressing techniques are becoming an interesting substitute for traditional methods because of consumers’ desire for safe and natural edible products (El Makawya, Ibrahimb, Mabrouka, Ahmedc, & Ramadan, 2019; Kiralan, Çalik, Kiralan, & Ramadan, 2018; Ramadan, 2013).

The advantages of this technology at an industrial level include lower energy consumption and lower investment cost. This extraction does not use toxic solvents or thermal conditioning of the seeds, and does not generate wastewater. It ensures a safe working environment for employees, has a lower environmental impact in comparison with solvent extraction, and shows higher flexibility because processing diverse types of seeds is fast and easy. CPO are preferred to refined oils as they contain more antioxidants and bioactive substances like sterols, carotenoids, and phenolics. More natural biologically active substances such as phenolic compounds and tocols are present in CPO, which could improve oxidative stability (Bhatnagar & Krishna, 2014; Prescha, Grajzer, Dedyk, & Grajeta, 2014).

The main disadvantage of cold pressing techniques is the high capital or investment required compared to conventional methods. In addition, CPO have low efficiency and are not always of the sa...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• Dedication
• Contributors
• Foreword
• Preface
• Chapter 1: Introduction to cold pressed oils: Green technology, bioactive compounds, functionality, and applications
• Chapter 2: Minor bioactive lipids in cold pressed oils
• Chapter 3: Valorization of by-products from the production of pressed edible oils to produce biopolymer films
• Chapter 4: Cold pressed Torreya grandis kernel oil
• Chapter 5: Cold pressed grape (Vitis vinifera) seed oil
• Chapter 6: Cold pressed black cumin (Nigella sativa L.) seed oil
• Chapter 7: Cold pressed rapeseed (Brassica napus) oil
• Chapter 8: Application of green technology on extraction of phenolic compounds in oilseeds (Canola)
• Chapter 9: Cold pressed paprika (Capsicum annuum) seed oil
• Chapter 10: Cold pressed sesame (Sesamum indicum) oil
• Chapter 11: Cold pressed amaranth (Amaranthus tricolor) oil
• Chapter 12: Cold pressed orange (Citrus sinensis) oil
• Chapter 13: Cold pressed Fagus sylvatica L. seed oil
• Chapter 14: Cold pressed lemon (Citrus limon) seed oil
• Chapter 15: Cold pressed chia (Salvia hispanica L.) seed oil
• Chapter 16: Cold pressed corn (Zea mays) oil
• Chapter 17: Cold pressed sunflower (Helianthus annuus L.) oil
• Chapter 18: Cold pressed pumpkin seed oil
• Chapter 19: Cold pressed poppy seed oil
• Chapter 20: Cold pressed hazelnut (Corylus avellana) oil
• Chapter 21: Cold pressed camelina (Camelina sativa L.) seed oil
• Chapter 22: Cold pressed pistachio (Pistacia vera) oil
• Chapter 23: Cold pressed clove (Syzygium aromaticum) oil
• Chapter 24: Cold pressed berry seed oils
• Chapter 25: Cold pressed oregano (Origanum vulgare) oil
• Chapter 26: Cold pressed onion (Allium cepa L.) seed oil
• Chapter 27: Cold pressed okra (Abelmoschus esculentus) seed oil
• Chapter 28: Cold pressed rosehip seed oil
• Chapter 29: Cold pressed safflower (Carthamus tinctorius L.) seed oil
• Chapter 30: Cold pressed carrot (Daucus carota subsp. sativus) seed oil
• Chapter 31: Cold pressed coriander (Coriandrum sativum L.) seed oil
• Chapter 32: Cold pressed peanut (Arachis hypogaea L.) oil
• Chapter 33: Cold pressed pequi (Caryocar brasiliense Camb.) almond oil
• Chapter 34: Cold pressed Pistacia lentiscus seed oils
• Chapter 35: Cold pressed niger (Guizotia abyssinica Cass.) seed oil
• Chapter 36: Cold pressed rice (Oryza sativa) bran oil
• Chapter 37: Cold pressed avocado (Persea americana Mill.) oil
• Chapter 38: Cold pressed colza oil
• Chapter 39: Cold pressed capia pepper (Capsicum annuum L.) seed oil
• Chapter 40: Cold pressed tomato (Lycopersicon esculentum L.) seed oil
• Chapter 41: Cold pressed argan (Argania spinose) oil
• Chapter 42: Cold pressed Moringa oleifera seed oil
• Chapter 43: Cold pressed garden cress (Lepidium sativum L.) seed oil
• Chapter 44: Cold pressed walnut (Juglans regia L.) oil
• Chapter 45: Cold pressed grapefruit (Citrus paradisi L.) oil
• Chapter 46: Cold pressed pecan (Carya illinoinensis) oil
• Chapter 47: Cold pressed pine (Pinus koraiensis) nut oil
• Chapter 48: Cold pressed juniper (Juniperus communis L.) oil
• Chapter 49: Cold pressed Japanese quince (Chaenomeles japonica (Thunb.) Lindl. ex Spach) seed oil
• Chapter 50: Cold pressed virgin olive oils
• Chapter 51: Cold pressed soybean oil
• Chapter 52: Cold pressed macadamia oil
• Chapter 53: Cold pressed pomegranate (Punica granatum) seed oil
• Chapter 54: Cold pressed Cucumis melo L. seed oil
• Chapter 55: Cold pressed Citrullus lanatus seed oil
• Chapter 56: Cold pressed oils from genus Prunus
• Chapter 57: Cold pressed Eucommia ulmoides oliver oil
• Chapter 58: Cold pressed oils from the Capsicum genus
• Chapter 59: Cold pressed ginger (Zingiber officinale) oil
• Chapter 60: Cold pressed rosemary (Rosmarinus officinalis) oil
• Chapter 61: Cold pressed cumin (Cuminum cyminum) oil
• Chapter 62: Cold pressed green coffee oil
• Chapter 63: Cold pressed yuzu (Citrus junos Sieb. ex Tanaka) oil
• Chapter 64: Cold pressed thyme (Thymus vulgaris) oil
• Chapter 65: Cold pressed apricot (Prunus armeniaca L.) kernel oil
• Index