Cold pressed carrot (Daucus carota subsp. sativus) seed oil

Abstract

Green extraction techniques have attracted attention in recent years and are expected to become more popular. They could be defined as alternative extraction techniques, which provide acquisition of low-cost, safer, and purer products by means of consuming less energy and chemical substances. In addition, they need less time than commercial extraction systems and are environmentally friendly. Some of these methods are instant controlled pressure drop (DIC), subcritical water extraction, supercritical fluid extraction, ultrasound and/or microwave-assisted extraction, pulsed electric field assisted extraction, pressurized liquid extraction, enzymatic hydrolysis, and mechanic expression (cold pressing). Cold pressing (mechanical pressing) is an old method, but effective in transferring of nutritional and bioactive compounds from seeds to recover high-quality products. Temperature rising is an important issue because it directly affects oil quality, particularly phospholipid content. As a result, cold pressed oils are more valuable and desirable. Cold pressing method is suitable for nuts and seeds containing high oil content. The carrot (Daucus carota subsp. sativus) is a well-known vegetable and belongs to the Apiaceae family. It is extensively cultivated in South and Southeast Asia, Middle Asia, and European countries. Carrots can be consumed as fresh or processed, such as juice, dried, or fried products. As a new and alternative consumption type, carrot seed oil is produced by the cold pressing method. Carrot seed oil mainly contains oleic acid, followed by linoleic acid. High unsaturated fatty acids content shows similarity to other common edible oils and this similarity can make the oil a popular choice for culinary consumption. Carrot seed oil and essential oil also have antimicrobial, antioxidative, health-promoting effects, and can be used in cosmetic applications. © 2020 Elsevier Inc.