Effects of different drying methods on the extraction rate and qualities of oils from demucilaged flaxseed

Abstract

ABSTRACTEffects of different drying methods, i.e., oven drying, freeze drying, vacuum drying, and microwave drying, on the extraction rate and qualities of oil extracted from demucilaged flaxseed were investigated. The results show that microwave drying and freeze drying have higher extraction rate and yield (46.36 and 46.16% vs. 33.90%) of oil compared with native flaxseed. The oil extracted from dried flaxseed, especially the one freeze dried, had higher peroxide value (21.63 vs. 6.15 meq/kg) and specific ultraviolet extinction at 232 nm (4.56 vs. 3.67) and 268 nm (1.23 vs. 1.12), as well as a shorter induction time (1.8 vs. 3.3 h) than the one from native sample. Demucilaging and drying have no significant effect on fatty acid composition of flaxseed oil. However, these processes increased the content of total phenols and total sterols while reduced the content of chlorophyll and carotenoid pigment. In addition, the oil extracted from vacuum dried flaxseed contained more tocols when compared with native sample (447.29 vs. 370.99 mg/kg).