Chemical characteristics and storage stabilities of different cold‐pressed seed oils

Abstract

The objective of the study was to evaluate the storage stabilities and chemical characteristics of cold‐pressed seed oils, stored for a period of 12 months in a refrigerator (4°C), at room temperature (20°C), and at an elevated temperature (37°C). The physicochemical and bioactivity properties of seed oils were investigated during storage. The total phenolic content and antioxidant activity for coriander seed oil (157.26 mg GAE/100 g; IC 50:560.47 μg/mL) were higher than those of the others seed oils. The results showed that peroxide value, oxidative indices (K232 and K270), and p‐anisidine values changed with the rise in temperature. In this study, it was demonstrated that the magnitude of oxidative deterioration in the samples was the highest when stored at 37°C. Additionally, the storage time and temperature severely affected the shelf life of the oils. Practical applications Cold‐pressed oils are not subjected to a high level of heat treatment and solvent treatment during their production, less changes are observed in bioactive components compared to refined oils, and consumer preference is concentrated in these oils. They are quite susceptible to oxidation, easily initiated by factors such as light and temperature. During processing and storage of foods, the oxidative stability of oils is of great importance for obtaining products of high quality and health. In the present study, the main aim was to investigate the stability of seed oils obtained from commercial plants during the storage.

Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils

“…Cold-pressed vegetable oils are gaining increasing interest among conscious consumers. Nowadays, with health and nutrition becoming so important, virgin oils are being chosen instead of solvent-extracted and refined oils [ 1 ]. Recently, extra virgin olive oil, linseed oil, rapeseed oil, and other oils have been widely used in food, cosmetic, and pharmaceutical applications.…”

Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

“…One of the primary analytical techniques used for the volatiles analysis is solid-phase microextraction (SPME) because it is rapid, solvent-free and sensitive [17,18,21]. Moreover, oxidation determines the quality degradation of the oil during storage, also from the nutritional point of view [22].…”

Chemical Profile of Cold-Pressed Beech Nut (Fagus sylvatica L.) Oil

“…The absorption for secondary products of oxidation (aldehydes and ketones) at 270 nm was 0.34. Comparatively, K270 values in Dedebas et al's [21] findings ranged from 0.17-0.64, with sesame oil at 0.44.…”

“…The extinction parameters for primary oxidation products (conjugated peroxides) at 232 nm exhibited an absorption of 1.88. In an extensive investigation of the oxidative stability of cold-pressed oils, Dedebas et al [21] reported K232 values for fresh oils (sesame, black cumin, grape seed, flaxseed, coriander) between 1.01 and 2.96. Analyzing their data further, fresh sesame oil, with a fatty acid profile similar to beech nut oil (where oleic and linoleic fatty acids constitute around 80% of the total), had a K232 value of 1.70.…”