# Effects of Pulsed Electric Field on Oil Extraction Rate and
## 1 Introduction
[PERSON] et al., through pulsed electric field-assisted hemp seed oil extraction, discovered that selecting samples with an optimal pulse electric field intensity of 2.33 kV/cm and pressure speed of 28.69 rpm resulted in higher efficiency and optimized physicochemical properties [20]. [PERSON] et al. applied Pulsed Electric Fields on pecan nuts, and attended the indexes such as oil extraction yield, compositional characteristics of the oil, and the by-products [21]. Results demonstrated that applying PEF increased the overall oil extraction yield (OEYTOTAL) by 21.4% compared to untreated pecans and by 17.6% compared to soaked pecans; meanwhile, the oleic acid content and AC in PEF-treated pecans fell within reported ranges for pecan nut oil values. While pulsed electric field (PEF) technology is widely studied to improve the yield of vegetable oil, researchers are also concerned about the safety and quality of the oil after PEF treatment. [PERSON] et al., in a large-scale olive oil extraction factory, investigated the effects of PEF on extractability, chemical composition, and sensory characteristics of olive paste from the Picholine variety [22]. The results showed that compared to the control group, applying PEF treatment (2.4 kV/cm, 4 kJ/kg, 6 us pulse width) to continuous systems significantly increased extractability (by over 3%) as well as total tocopherol content (particularly European leaf-derived compounds). Importantly, PEF treatment did not affect quality parameters such as \(\alpha\)-tocopherol content and volatile compound character istics in these extra virgin olive oils (EVOOs). [PERSON] et al. reported that, under energy-specific input of 5.1 kg/kJ, PEF treatment significantly enhances extractability of olive paste without adverse effects on legal quality and sensorial properties [23]. [PERSON] et al. [24] utilized PEF technology for the processing of extra virgin olive oil (EVOO), and their research revealed that PEF application resulted in a 17% increase in oil yield, while maintaining the chemical composition of plant sterols, phenolic compounds, and microRNAs largely unchanged. Only female mice fed with PEF-treated EVOO exhibited a decrease in total plasma cholesterol levels; however, no significant alterations were observed in terms of atherosclerosis or liver fat degeneration, further supporting the safe utilization of PEF-treated EVOO as food. [PERSON] et al. conducted an assessment study on Canola oil extracted after PEF treatment to evaluate genetic toxicity, acute toxicity, and subacute toxicity; the results confirmed that PEF treatment had no adverse impact on the oil product [25]. [PERSON] et al. employed PEF to improve rapeseed oil extraction efficiency without negatively affecting its quality [26]. Driven by the inherent demand of the industry to achieve maximum oil extraction rates, several novel non-thermal processing technologies, such as ultrasound (US), high pressure processing (HPP), and high voltage pulsed electric field (HV-PEF), have garnered attention. [PERSON] et al. employed a combination of US and PEF technologies in continuous flow industrial olive oil production using Taggiasca and Coratina olive varieties. The findings revealed that both techniques can enhance virgin olive oil (VOO) extraction yield through potent nonthermal physical effects like acoustic cavitation and electroporation, resulting in an increase from 16.3% to 18.1% [27]. Additionally, they also improved the quality and commercial value of VOO by increasing total hydroxytrosol and tyrosol levels from 271 mg/kg under conventional processes to 314 mg/kg under US-assisted PEF process. [PERSON] et al. optimized and compared the potential benefits of PEF and HPP techniques on the quality and oxidative stability of olive oil [28]. They found that both PEF and HPP pre-treatments enhanced the oxidative stability of olive oil compared to the control group, which contributes to increased extraction of polyphenols and \(\alpha\)-tocopherol.