Effects of Centrifugation on the Oxidative Stability and Antioxidant Profile of Cold-Pressed Rapeseed Oil during Storage

Abstract

The recognition and growing consumption of cold-pressed rapeseed oil (CPRO) is due to by its unique, health-promoting properties; it is a rich source of omega-3 fatty acids and antioxidants. Nevertheless, the high content of unsaturated fatty acids and plant tissue particles makes CPRO more susceptible to oxidation. These pro-oxidant plant particles can be eliminated via centrifugation, thus improving the quality and stability of CPRO. Therefore, we aimed to determine whether the clarification of CPRO via centrifugation affects its quality parameters, pigment and phenolic profile, and antioxidant properties. These characteristics were analyzed and compared between centrifuged CPRO and CPRO clarified via natural decantation. Changes were monitored for 6 months of oil storage at 22 °C. Based on the results, no changes in the oxidation profile were found between centrifuged CPRO and decantated CPRO. When the storage is longer than 1 month, centrifugation is more beneficial with regard to delaying hydrolytic deterioration, while decantation provides slightly better pigment and polyphenol profiles. We did not observe that centrifugation improved the oil’s antioxidant properties. Further research should be continued to establish the effects of centrifugation on CPRO quality, including parameters such as rapeseed quality, maturity degree, varieties, and stricter storage conditions.

The Influence of Storage Conditions of Cold-Pressed Rapeseed Oil on Its Quality Parameters

“…To maximize the freshness and nutritional properties of oils, they should be stored in cool places as soon as possible after their production date. In turn, Dordevic et al [39] indicated the production process parameters as another factor determining the rate of autoxidation of vegetable oils. They showed that cold-pressed and sedimented oil decompose much more slowly than oils pressed at elevated temperatures.…”

The Influence of the Used Bleaching Earth on the Content of Natural Dyes in Hemp (Cannabis sativa L.) Oils

“…Moreover, the bleaching earth removed 65% of chlorophylls. As indicated by Dordevic et al [37], to ensure the high quality of the oil, it is crucial to significantly reduce chlorophyll pigments with the lowest possible removal of carotenoids. Therefore, based on the conducted research, using chemically modified BE based on kerolite-hydrated magnesium silicate will be most advantageous.…”

Near-Infrared Genggam untuk Penilaian Mutu Minyak Ikan dari Mata Tuna Beku

“…Mengacu Trilaksani et al (2021) prinsip ekstraksi minyak ikan dari mata tuna yang digunakan adalah pengecilan ukuran diikuti dengan sentrifugasi dingin, sehingga memungkinkan minyak terpisahkan dengan komponen daging serta fase cair lainnya. Menurut Dordevic et al (2023), hasil sentrifugasi mata tuna menghasilkan empat lapisan yang berbeda berdasarkan bobot molekul, yaitu sebagai oil layer, light-lipid protein, aqueous protein hydrolisate, dan sludge and heavy lipid protein yang mengandung sisa jaringan ikan. Zhu et al (2019) menunjukkan bahwa penyimpanan beku dapat mengakibatkan perubahan dalam struktur otot ikan karena terbentuknya kristal es.…”