Effects of pulsed electric field and microwave pretreatment on the amount of tocopherol, fatty acid profile and some chemical components black cumin seeds oil

Using modern methods including microwave, pulsed electric fields (PEF), ultrasonic waves often cause increasing of rate and efficiency of oil extraction. In this study, to evaluate the oil extraction rate from seeds of Nigella sativa, two pre-treatment processes i.e. pulsed electric field (electric field strength 3.25 kV / cm and the number of pulses 30) and microwaves (540 W power for 180 seconds) were used and after applying these pretreatments, oil seeds was extracted and the efficiency and effectiveness of screw type oil extraction process, the profile of fatty acids, tocopherols and the chemical compounds contained in black cumin oil were studied in a Completely Randomized Design with replications. The results showed that using of pulsed electric field and microwave pretreatments lead to increasing of efficiency and effectiveness of oil extraction. The major fatty acids of black cumin seed oil were linoleic acid, oleic acid and palmitic acid which using these pretreatments led to significantly (p