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United States Department of Agriculture

Agricultural Research Service

Title: Effect of Processing Conditions on Meadowfoam Oil Properties

Authors
item Holser, Ronald
item Isbell, Terry

Submitted to: Journal of the American Oil Chemists' Society
Publication Type: Proceedings
Publication Acceptance Date: May 13, 1999
Publication Date: N/A

Technical Abstract: The seed oil from Meadowfoam, Limanthes alba, exhibits unique properties that can be influenced by the processing conditions associated with oil recovery and refining. The high oxidative stability of meadowfoam oil is advantageous when used as an additive in specialty chemical and lubricant formulations. Measurements of the oxidative stability index (OSI) were made on samples of crude, water degummed, caustic refined, bleached, and deodorized laboratory press oil. These fractions were also analyzed for the presence of oxidation products and volatile components by GC-MS. It was shown that holding the seed at 120 C and 12% moisture for 40 minutes prior to flaking and pressing produced a crude oil with OSI values 53% greater than seed not treated in this manner. Laboratory processing of such pre-treated, or cooked seed, however, produced subsequent decreases of 27% following water degumming and an additional 20% after caustic refining. Cooked seed flaked to a thickness of 0.6-0.7 mm produced 16.2% crude press oil with a Lovibond color (2.54 cm) of 70Y, 2.6R while similarly flaked but uncooked seed produced 16% crude press oil with a Lovibond color (2.54 cm) of 70Y, 3.6R.

Last Modified: 7/31/2014
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