A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents

Shrestha, Kshitij; Gemechu, Feyera Gobena; Meulenaer, Bruno De

doi:10.1016/j.foodres.2013.07.043

Cited by 37 publications

(40 citation statements)

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“…) which had maximum relative intensities at emission wavelengths of 447 ± 3 and 400 ± 3 nm. Most fluorescent compounds produced in the Maillard reaction were reported to have typical excitation wavelengths of 340–370 nm and emission wavelengths of 420–470 nm, and the fluorescence results in the present work were within these ranges. As the Maillard reaction was reported to form extremely complex patterns of arginine modifications, the other peak detected at 400 nm may be attributed to the fluorescent compounds that formed with different structures .…”

Section: Resultsmentioning

confidence: 99%

Tracking the behavior of Maillard browning in lysine/arginine–sugar model systems under high hydrostatic pressure

Gao

Tong

et al. 2017

J Sci Food Agric

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Section: Resultsmentioning

confidence: 99%

Tracking the behavior of Maillard browning in lysine/arginine–sugar model systems under high hydrostatic pressure

Gao

Tong

et al. 2017

J Sci Food Agric

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“…Although carotenoids are known as highly lipophilic antioxidants, the concentration of these compounds in all the variants of oils studied did not exceed 1 mg·100g -1 , and thus, their impact on the oil's antioxidant capacity of LF was much smaller when compared to the tocopherols. As pointed out by Shrestha et al, (2013), the increase in oil oxidative stability linked to the increase in tocopherol and lutein during seed roasting is insufficient to explain the increased oxidative stability ) in rapeseed oil samples pressed from microwave-treated seeds stored at 20 ˚C in the dark for 12 months.…”

Section: Antioxidant Capacitymentioning

confidence: 99%

“…Others are formed via chemical reactions such as Maillard reaction products (Shrestha et al, 2013). The roasting of sesame seeds before oil extraction increases their sesamol content -the thermal degradation product of sesamolin, which is a more potent antioxidant than sesamolin (Lee et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…The roasting of sesame seeds before oil extraction increases their sesamol content -the thermal degradation product of sesamolin, which is a more potent antioxidant than sesamolin (Lee et al, 2010). Thermal pre-treatment of rapeseed leads to the formation of canolol (4-vinylphenol) -a decarboxylation product of sinapic acid (Shrestha et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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The effect of microwave pre-treatment of rapeseed on the degradation kinetics of lipophilic bioactive compounds of the oil during storage

2018

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SUMMARY:This study examined the storage stability of tocochromanols and carotenoids in the oils prepared from microwave pre-treated (MV) rapeseeds (2-10 min, 800W) during storage at 20 °C for 12 months. In line with lipophilic antioxidant degradation throughout the storage period, changes in the antioxidant capacity of the oil were monitored. Microwaving significantly affected the concentration of lipophilic antioxidants in the oil. After 10 min of MV pre-treatment the highest content of total tocochromanols (76.64 mg/100g) was achieved, whereas a maximum carotenoid concentration (861.28 µg/100g) was obtained following 6 min seed MV pre-treatment. The degradation kinetics for the tocochromanols and carotenoids followed a zero-order kinetic model. From the kinetic analysis, it was shown that the degradation rate constant (k) of both tocochromanols and carotenoids decreased with longer seed exposure to MV radiation. The kinetics of antioxidant capacity degradation during the storage of oils followed a zero-order reaction. The rate of antioxidant capacity degradation in the control oil was higher (k=9.1×10 -2 mmol TEAC/l/month) compared with oils prepared from MV pre-treated seeds (k=6.8-8.0 ×10 -2 mmol TEAC/l/month). KEYWORDS: Antioxidant capacity; Carotenoids; Degradation kinetics; Microwaving; Rapeseed oil; TocochromanolsRESUMEN: Efecto de pretratamientos con microondas a semillas de colza sobre la cinética de degradación de los compuestos bioactivos lipófilos del aceite durante el almacenamiento. En este estudio se determinó la estabilidad de tococromanoles y carotenoides de aceites preparados a partir de semillas de colza pretratadas con microondas (MV) (2-10 min, 800 W) durante el almacenamiento a 20 °C durante 12 meses. De acuerdo con la degradación de los antioxidantes lipófilos durante el periodo de almacenamiento, se monitorizó el cambio en la capacidad antioxidante del aceite. El microondas afectó significativamente a la concentración de antioxidantes lipofilícos en el aceite. Después de 10 minutos de pretratamiento con MV, se obtuvo el contenido más alto de tocromanoles totales (76,64 mg/100 g), mientras que se obtuvo una concentración máxima de carotenoides (861,28 g/100 g) después de un pretratamiento con MV de 6 minutos. La cinética de degradación para los tococromanoles y carotenoides siguió un modelo cinético de orden cero. A partir del análisis cinético, se demostró que la constante de velocidad de degradación (k) tanto de los tococromanoles como de los carotenoides disminuía con una exposición más prolongada de las semillas a la radiación de MV. La cinética de la degradación de la capacidad antioxidante durante el almacenamiento de los aceites siguió una reacción de orden cero. La tasa de degradación de la capacidad antioxidante en el aceite testigo fue mayor (k = 9,1 × 10 -2 mmol TEAC / l / mes) en comparación con los aceites preparados a partir de semillas pretratadas con MV (k = 6,8-8,0 × 10 -2 mmol TEAC / l /mes).

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“…Table 1 provides the PC-8 and total tocochromanol levels in common oilseeds and oils. Concretely speaking, more than eight kinds of oilseeds listed in Table 1 have been found to be associated with the members of Brassicaceae family: rapeseeds [3,20,21], turnip seeds [16], cabbage seeds [16], mustard seeds [22,23] and camelina seeds [3,24]. Among them, rapeseeds are the most common oilseeds of Brassicaceae.…”

Section: Pc-8 Content In Oilseeds and Oilsmentioning

confidence: 99%

Characteristics of Specialty Natural Micronutrients in Certain Oilseeds and Oils: Plastochromanol‐8, Resveratrol, 5‐Hydroxytryptamine Phenylpropanoid Amides, Lanosterol, Ergosterol and Cyclolinopeptides

Jin

Sheraliev

Xie

et al. 2015

J Americ Oil Chem Soc

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The current concern for health has raised the importance of natural micronutrients in edible oils and fats. Different from common micronutrients, e.g., tocopherols, tocotrienols, stigmasterol and sitosterol, new and emerging specialty micronutrients, such as plastochromanol‐8, resveratrol, phenylpropanoid amides of 5‐hydroxytryptamine, lanosterol, ergosterol and cyclolinopeptides, are becoming increasingly popular among health‐conscious people. The first three are phenolic compounds, the forth and fifth sterols, and sixth a peptide. These micronutrients are usually present in certain oils or oilseed‐related byproducts, including rapeseed, peanut, flaxseed, tea seed, and camellia oils, and safflower seed cakes, all of which are the highly valuable products of the lipid industry in China nowadays. The first object of this review is to discuss the characteristics of the micronutrients, mainly including their varieties, structures, and sources. Second, the antioxidant activities and indicative functions for oil quality were also analyzed in detail. Third, refining techniques, breeding programs and extraction methods are suggested. Suitable modification treatments of certain micronutrients are also advocated to make them easy to incorporate in other foods.

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A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents

Cited by 37 publications

References 20 publications

Tracking the behavior of Maillard browning in lysine/arginine–sugar model systems under high hydrostatic pressure

Tracking the behavior of Maillard browning in lysine/arginine–sugar model systems under high hydrostatic pressure

The effect of microwave pre-treatment of rapeseed on the degradation kinetics of lipophilic bioactive compounds of the oil during storage

Characteristics of Specialty Natural Micronutrients in Certain Oilseeds and Oils: Plastochromanol‐8, Resveratrol, 5‐Hydroxytryptamine Phenylpropanoid Amides, Lanosterol, Ergosterol and Cyclolinopeptides

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