Influence of soaking time on the mechanical properties of rapeseed and their effect on oleosome extraction

María Juliana Romero-Guzmán, Eirini Vardaka, Remko M. Boom, Constantinos V. Nikiforidis*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Oleosomes (or oil-bodies) are the oil storage structures of plant seeds. We typically extract oil by disrupting the oleosomes through mechanical-pressing of dry seeds and by using organic solvents. Nevertheless, it is possible to extract whole oleosomes, by breaking pre-soaked seeds. A key point to avoid oleosome damage seems to be the soaking step. Hence the aim of this work was to understand the effect of soaking time on the mechanical properties of rapeseed and its effect on oleosome extraction. The results showed that the diffusion of water through the seeds was negatively associated to the mechanical strength of the seeds. This effect occurs in 3 stages and reaches a plateau at 8 h. The extraction of oleosomes and proteins kept constant for all different treatments. However, the duration of the soaking step influences oleosome integrity, as oleosomes extracted after shorter soaking times (<8 h) yielded bigger oleosomes with extraneous proteins bounded to them. After 8 h soaking time, the mechanical properties of the seeds kept constant and oleosomes of native size and with oleosome endogenous proteins were recovered. Therefore, a minimum soaking time of 8 h is required to achieve the extraction of intact oleosomes.

Original languageEnglish
Pages (from-to)230-237
Number of pages8
JournalFood and Bioproducts Processing
Volume121
DOIs
Publication statusPublished - May 2020

Keywords

  • Aqueous extraction
  • Oil bodies
  • Oleosomes
  • Rapeseed
  • Rapeseed microstructure
  • Soaking time
  • Twin-screw press

Fingerprint Dive into the research topics of 'Influence of soaking time on the mechanical properties of rapeseed and their effect on oleosome extraction'. Together they form a unique fingerprint.

  • Cite this