Effect of enzymatic and hydrothermal treatments of rapeseeds on quality of the pressed rapeseed oils

Effect of enzymatic and hydrothermal treatments of rapeseeds on quality of the pressed rapeseed oils: part II. Oil yield and oxidative stability

“…However, the seed coat retains its integrity, in spite of enzymatic treatment, hence antioxidants were retained inside the layer. Therefore, the highest antioxidant capacity (1220.0, 964.8 mmolTE/100 g) and total phenolic content (83.3, 74.0 mgSA/100 g) were found for two rapeseed oils extruded from seeds heated at 120 8C (MC = 11%) and treated with less concentrated cellulolytic and pectolytic enzymes (ED = 0.05%) (see Part I) [32]. The oxidative stability of oil is affected by some minor compounds such as phenols, tocopherols and other antioxidants present in oil [38].…”

“…Oleifera) and enzymes (ROHALASE 1 OS (ROS) and ROHAPECT 1 PTE (RPTE)) used in the procedure of oil pressing were described in Part I [32].…”

“…The oxidative stability of oil is affected by some minor compounds such as phenols, tocopherols and other antioxidants present in oil [38]. Hence, regression analysis was performed to calculate the correlations between AC, TPC, TTC, PL (results were presented in Part I) [32] and OS of rapeseed oils pressed from seeds after hydrothermal and enzymatic treatments. The oxidative stability data for all studied rapeseed oils correlate significantly positively with AC, TPC and PL (y = 61.97x + 198.6, R 2 = 0.6090, y = 6.05x + 2.16, R 2 = 0.7939, y = 1177.8x À 1165.9, R 2 = 0.7026, respectively; p < 0.0000001).…”

Effect of enzymatic and hydrothermal treatment of seeds, and of adding antioxidant and vitamin e on stability of flax oil during storage

“…Technologia ta jest mało efektywna i charakteryzuje się niską wydajnością [7]. Enzymatyczna i hydrotermiczna obróbka nasion przed tłoczeniem na zimno przyczynia się do wyraźnej poprawy stopnia wydobycia oleju a także zwiększe-nia zawartości naturalnych antyoksydantów, takich jak tokoferole i związki fenolowe [21,22]. W procesie tym dostęp do substratu mogą mieć jednak nie tylko enzymy dodane, ale także natywne, takie jak lipaza, peroksydaza, fosfolipaza, lipooksygenaza, co sprzyja zachodzeniu niekorzystnych reakcji enzymatycznych [1,8].…”

Identification of anti-lung cancer extract from Chlorella vulgaris C-C by antioxidant property using supercritical carbon dioxide extraction

“…Natural antioxidant constituents are very significant in cosmetics or foods businesses because of the capacities to decrease free radical mediated degradations of cells and tissues in organisms of human [5][6][7]. Therefore, attention has shifted to nutritious or non-nutritive phytochemicals present in natural plant-based diet as potential chemopreventive agents.…”