Chemical composition and resistance to oxidation of high-oleic rapeseed oil pressed from microwave pre-treated intact and de-hulled seeds

Rękas, Agnieszka; Wroniak, Małgorzata; Siger, Aleksander; Ścibisz, Iwona

doi:10.3989/gya.0775171

Cited by 10 publications

(5 citation statements)

References 38 publications

(50 reference statements)

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“…It can be seen that roasting the seeds led to a significant extension of the oxidation stability period for the oils from chokeberry (229%), raspberry (42%), blackcurrant (35%), rape (25%), and nigella (5%) seeds. Such a fast increase in various oils’ oxidative stability as a result of roasting has also been described by Wijesundera et al [9], Rękas et al [49], Siger et al [50], and Mazaheri et al [51]. Roasting had no significant effect on the oxidation induction time of strawberry or camelina oils.…”

Section: Resultssupporting

confidence: 61%

Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils

et al. 2019

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The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the process of roasting oil seeds, prior to pressing them, on the basic characteristics of the oils produced and their oxidative stability. The differential scanning calorimetry (DSC) technique was used to study the process of oxidation of the oil samples in an oxygen-flow cell. Chromatographic analysis revealed that roasting the seeds increased the levels of chlorophyll and β-carotene in all the cold-pressed oils. Similar results were observed for the oil’s antioxidant activity, measured by the scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method. Our results also indicated that roasting seeds prior to pressing them for oil had a positive effect on the oil’s stability, as determined by the DSC method. This manifested in both the extension of oxidation induction time and the final oxidation time.

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Section: Resultssupporting

confidence: 61%

Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils

et al. 2019

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“…Carotenoid pigments were assayed according to Rękas et al [20] with the method described by BS 684-2.20 analytical standard [21]. Briefly, an oil sample was weighed into a 10 or 25 mL volumetric flask and filled with isooctane (the concentration of the solution was chosen appropriately to obtain an absorbance value in the range of 0.2 to 0.8).…”

Section: Chlorophyll Carotenoid Pigments and Color Determinationmentioning

confidence: 99%

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

et al. 2021

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One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170–190 °C, and it requires a relatively short time. The aim of this study was to analyze the thermo-oxidative changes occurring during the deep frying of products such as potatoes and tofu in cold pressed rapeseed oils and palm olein. Cold pressed rapeseed oil from hulled seeds (RO), cold pressed high oleic rapeseed oil from hulled seeds (HORO), and palm olein (PO) (for purposes of comparison) were used. Characterization of fresh oils (after purchase) and oils after 6, 12, and 18 h of deep frying process of a starch product (potatoes) and a protein product (tofu) was performed. The quality of oils was analyzed by determining peroxide value, acid value, p-anisidine value, content of carotenoid and chlorophyll pigments, polar compounds, smoke point, color (CIE L*a*b*), fatty acids content and profile, calculation of lipid nutritional quality indicators, and oxidative stability index (Rancimat). Cold pressed high oleic rapeseed oil was more stable during deep frying compared to cold pressed rapeseed oil, but much less stable than palm olein. In addition, more thermo-oxidative changes occurred in the tested oils when deep frying the starch product (potatoes) compared to the deep frying of the protein product (tofu).

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“…The nontraditional plant oils are valuable source of the essential fatty acids, phytosterols, tocopherols, tocotrienols, plastochromanol‐8, squalene, and carotenoids . The composition of the plant oils is dependent on many factors starting from the plant species and genotype, plant growing conditions and abiotic factors, drying conditions, pre‐treatment of raw material before oil extraction and ending with the method of oil extraction and its parameters …”

Section: Introductionmentioning

confidence: 99%

Impact of the Extraction Technique and Genotype on the Oil Yield and Composition of Lipophilic Compounds in the Oil Recovered from Japanese Quince (Chaenomeles japonica) Seeds

Górnaś

Siger

Rudzińska

et al. 2018

Euro J Lipid Sci & Tech

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The impact of the extraction technique and genotype on the oil yield and profile/concentration of fatty acids, tocopherols, sterols, and squalene in oil obtained from the seeds of three Japanese quince (Chaenomeles japonica) cultivars (“Rondo,” “Darius,” and “Rasa”) are studied. The oil recovery from Japanese quince seeds is affected by two factors; extraction technique, and genotype. The lowest oil recovery is recorded for the cold‐press method and cv. “Rondo,” and the highest for ultrasonic extractions and cv. “Rasa.” The profile of fatty acids in Japanese quince seed oil is dominated by three fatty acids C18:2, C18:1, and C16:0. The extraction method does not impact fatty acid and tocopherol composition as well as squalene content, as opposed to genotype, which has a statistically significant impact. The composition of tocopherols in the Japanese quince seed oil is dominated by the α‐T (97%), while the β‐T and γ‐T constituted only minor level (below 2% of each). The extraction type and genotype have a significant impact on the composition of the most of sterols. Regardless of the type of extraction and genotype, the β‐sitosterol consists of over 80% of total sterols in Japanese quince seed oil. The plant genotype is the key factor, which determines the profile of the fatty acids and the concentration of bioactive compounds in the extracted oil from Japanese quince seed, while the extraction technique plays a secondary role. Practical Applications: The agro‐industrial by‐products generated by the fruit industry, for example, seeds, continue to rise year to year. One of the more popular processed fruit crop is Japanese quince (Chaenomeles japonica). This study demonstrates the impact of the extraction technique (four methods of extractions: cold‐pressing, supercritical CO2 fluid, ultrasound‐assisted, and Soxhlet) and genotype (three cultivars “Rondo,” “Darius,” and “Rasa”) on oil yield, fatty acid profile, and concentration of tocopherols, sterols, and squalene. Provided information can help with more efficient utilization of the tonnes of seeds generated by the fruit industry and consequently contributing to the more effective use of harvested plant material as well as health, economic, and environmental benefits. The impact of the extraction technique and genotype on the oil yield and profile/concentration of fatty acids, tocopherols, sterols and squalene in oil obtained from the seeds of three Japanese quince (Chaenomeles japonica) cultivars (“Rondo,” “Darius,” and “Rasa”) are studied. The plant genotype is the key factor which determines the profile of the fatty acids and the concentration of bioactive compounds in the extracted oil from Japanese quince seed, while the extraction technique plays a secondary role.

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Chemical composition and resistance to oxidation of high-oleic rapeseed oil pressed from microwave pre-treated intact and de-hulled seeds

Cited by 10 publications

References 38 publications

Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils

Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

Impact of the Extraction Technique and Genotype on the Oil Yield and Composition of Lipophilic Compounds in the Oil Recovered from Japanese Quince (Chaenomeles japonica) Seeds

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