Can Extracting Oil from Plants Be Eco-Friendly?

Dr. Nazanin Vafaei — a postdoctoral researcher under the supervision of Professor Martin Scanlon in the Richardson Centre for Food Technology and Research at the University of Manitoba — is developing methods to extract high-quality oils from plant-based sources. Inspired by her mother’s emphasis on environmental responsibility, Dr. Vafaei uses low temperatures to preserve the functional and nutritional value of the oils extracted while avoiding the use of solvents, which can be harmful to humans and ecosystems.

In partnership with the Canola Council of Canada and Mitacs, Dr. Vafaei uses compressed carbon dioxide from the environment to efficiently extract oil from canola seeds through supercritical fluid extraction. This allows the carbon dioxide to be reused, minimizing environmental impact. The extraction results in a 99.9% oil yield, leaving behind a dry, high-quality plant protein that serves as an excellent source for meat alternatives and other plant-based foods. Until now, this technique has mainly been used in North America for producing essential oils and decaffeinated coffee, but Dr. Vafaei is putting it to new use.

A Sustainable Alternative to Palm Oil

Dr. Vafaei is applying her oil extraction methods to develop an eco-friendly, healthier alternative to palm oil by producing hard fats from plant-based sources like soybeans and canola seeds. These fats offer a more sustainable alternative to products like shortenings and margarine, which are often high in palm oil — a widely used ingredient linked to deforestation, habitat loss, and greenhouse gas emissions.

“Our goal is to expand this ‘green’ method for any type of oilseed, providing pure and nutritious oils and meal proteins to the food processing industry, and using it in the production of hard fats as low-calorie substitutes in many applications,” says Dr. Vafaei. “By removing the need for solvents, we’re also using less energy, as solvents have a high environmental impact, including storage and disposal.”

Scaling Impact Through Collaboration

Moving forward, Dr. Vafaei is working to to scale her research in sustainability by collaborating with a broadernetwork of researchers from the University of Saskatchewan, the University of Guelph, Agriculture and Agri-food Canada (AAFC) in Ontario, and the University of Manitoba.

“Mitacs made it possible for me to attend one of the largest conferences in the food processing industry, where I gathered extensive knowledge,” highlights Dr. Vafaei. “None of this could have happened without Mitacs. I’m extremely happy and proud to be doing this work.”

In 2024, Dr. Nazanin Vafaei’s impactful work earned her an Mitacs Innovation Award — Outstanding Innovation. Her approach demonstrates that sustainable extraction techniques can maximize resource use and reduce waste, contributing to a more resilient food industry.

“Winning the Mitacs Innovation Award is truly an honour. It means a lot to be recognized for contributing to innovation in the food industry,” reflects Dr. Vafaei.

Mitacs’s programs receive funding from multiple partners across Canada. We thank the Government of Canada, the Government of Alberta, the Government of British Columbia, Research Manitoba, the Government of New Brunswick, the Government of Newfoundland and Labrador, the Government of Nova Scotia, the Government of Ontario, Innovation PEI, the Government of Quebec, the Government of Saskatchewan, and the Government of Yukon for supporting us to empower Canadian innovation. 

Do you have a business challenge that could benefit from a research solution? If so, contact Mitacs today to discuss partnership opportunities: BD@mitacs.ca.