Exploring the optimization of microwave-treated rapeseed oil extraction based on response surface and lipidomics and its effects on quality characteristics, chemical composition, nutritional properties, and antioxidant capacity during storage

This study screened the microwave conditions for optimal rapeseed oil yield using the response surface technique. Then, the mechanism of microwave pretreatment on rapeseed oil was explored by lipidomics. The changes in quality, nutritional properties and antioxidant capacity between microwave-treated rapeseed oil (MRO) and control rapeseed oil (CRO) during storage were also evaluated. The results showed that the highest oil yield was achieved at a processing time of 3 min, a frequency of 640 W and a material thickness of 1.5 cm. Lipidomics detected a total of 475 differential metabolites between MRO and CRO, with glycerolipids (GLs), glycerophospholipids (GPs), and sphingolipids (SPs) being the main differential metabolites affected by microwave pretreatment, and the disruption of cellular structure during microwaving was central to the lipid metabolite transformation. Moreover, MRO has better nutritional properties, antioxidant properties and storage stability during storage. In conclusion, microwave treatment helps the development of the oil processing industry.