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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #207698

Title: Full-Press Oil Extraction of Extruded Lesquerella Seeds

item Evangelista, Roque

Submitted to: American Oil Chemists' Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 5/13/2007
Publication Date: 5/13/2007
Citation: Evangelista, R.L. 2007. Full-Press Oil Extraction of Extruded Lesquerella Seeds [abstract]. American Oil Chemists' Society. p. 127-128.

Interpretive Summary:

Technical Abstract: Lesquerella fendleri is a winter annual oilseed crop belonging to the Brassicaceae family that is native to the desert Southwestern United States. The seed has 30% oil, which contains 55-64% lesquerolic and auricolic acids (hydroxy FA). The seeds contain glucosinolates that, upon hydrolysis by thioglucosidase (TGSase), release undesirable sulfur-containing compounds in the meal and may also end up in the oil. Inactivation of TGSase is an important consideration in preparing seeds for oil extraction. This study investigated the use of extrusion cooking in preparing lesquerella seeds for full-press oil extraction. Whole lesquerella seeds with 6-7% moisture were extruded at different residence times. Temperature of the extrudate was monitored and the extrusion rate was determined. A semi-fluid extrudate suitable for screw-pressing was produced at temperatures ranging from 129 to 136 degrees C. All extrudates tested negative for thioglucosidase activity. Crude oil contained 6.3-7.5 % foots and residual oil in the cake was 10.0-13.7%, which were higher than those obtained from screw-pressed cooked whole seeds. Crude oil from extrusion-cooked seeds had significantly lower FFA content than oil from cooked whole seeds.