Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting

Gracka, Anna; Jeleń, Henryk H.; Majcher, Małgorzata; Siger, Aleksander; Kaczmarek, Anna

doi:10.1016/j.chroma.2015.10.088

Cited by 95 publications

(123 citation statements)

References 21 publications

Supporting

Mentioning

112

Contrasting

Order By: Relevance

“…At the same time the content of canolol is the highest. It seems that there is a synergistic relationship between the canolol content and the amount of tocopherols [30, 45]. The increase in oxidative stability and antioxidant activity is probably also influenced by Maillard reaction products.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant (Tocopherol and Canolol) Content in Rapeseed Oil Obtained from Roasted Yellow‐Seeded Brassica napus

Siger

Gawrysiak‐Witulska

Bartkowiak-Broda

2016

J Americ Oil Chem Soc

Self Cite

View full text Add to dashboard Cite

In this study, the effect of temperature (140, 160, 180 °C) and roasting time (5, 10, 15 min) on the bioactive compound content (canolol, tocopherol and plastochromanol-8) of cold-pressed oil from yellow-seeded rapeseed lines of different colors was investigated. Roasting increased the peroxide value in the seed oils compared to the oils from the control samples. However, roasting did not affect the acid values of the oils, which were 1.15–1.47 and 1.30–1.40 mg KOH/g, for line PN1 03/1i/14 (yellow seeds) and line PN1 563/1i/14 (brown seeds), respectively. In this study, the seeds of line PN1 03/1i/14 were characterized by different changes in canolol content during roasting than the seeds of PN1 563/1i/14. There was a 90-fold increase in canolol for the line PN1 03/1i/14 (768.26 µg/g) and a 46-fold increase for the line PN1 563/1i/14 (576.43 µg/g). Changes in tocopherol and PC-8 contents were also observed. There was an increase in the contents of γ-T and PC-8 in the oils obtained from the seeds roasted at 180 °C for 10 and 15 min. γ-T content increased by 17–18% after 15 min of roasting, whereas the PC-8 content increased twofold.

show abstract

Section: Resultsmentioning

confidence: 99%

Antioxidant (Tocopherol and Canolol) Content in Rapeseed Oil Obtained from Roasted Yellow‐Seeded Brassica napus

Siger

Gawrysiak‐Witulska

Bartkowiak-Broda

2016

J Americ Oil Chem Soc

Self Cite

View full text Add to dashboard Cite

show abstract

“…After 9 min of MV, the amount of SFAs decreased from 6.63 to 6.53 mg·100g −1 for HORO, and from 6.65 to 6.51 mg·100g . As shown by Gracka et al (2016), the loss in SFAs, MUFAs and PUFAs after roasting of low-erucic rapeseed was nearly 2-fold lower when compare to the fatty acid loss in the oil pressed from high-oleic rapeseed oil.…”

Section: The Effect Of Microwave Pre-treatment On Oxidative Stabilitymentioning

confidence: 94%

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

et al. 2018

View full text Add to dashboard Cite

SUMMARY:The influence of a microwave (MV) pre-treatment (3, 6, 9 min, 800W) on the physicochemical properties of high-oleic rapeseed oil prepared from intact (HORO) and de-hulled seeds (DHORO) was investigated in this study. A control DHORO contained higher levels of total tocopherols and carotenoids, while higher concentrations of total phenolic compounds and chlorophylls were detected in the HORO. The MV pre-treatment caused a decrease in the unsaturated fatty acids content that was more evident for the DHOROs. The microwaving time significantly affected phytochemical contents and the color of both types of oils. A vast increase in canolol concentration was noticeable following 9 min of microwaving, which increased 506-and 155-fold in the HORO and DHORO, respectively. At the same time, the antioxidant capacity of oil produced from MV pre-treated seeds for 9 min was nearly 4 times higher than that of the control oil for both types of oils. KEYWORDS: Fatty acids; High-oleic rapeseed oil; Hulling; Microwaving; Oxidative stability; Phytochemicals RESUMEN:Composición química y resistencia a la oxidación de aceite de colza alto oleico prensado de semillas intactas y descascarilladas pre-tratadas con microondas. En este estudio se investigó la influencia del pretratamiento con microondas (MV) en las propiedades fisicoquímicas del aceite de colza alto oleico preparado a partir de semillas húmedas (HORO) y descascarilladas (DHORO) (3, 6, 9 min, 800W). El control DHORO contenía un nivel más alto de tocoferoles totales y carotenoides, mientras que se detectó una mayor concentración de compuestos fenólicos totales y clorofilas en el HORO. El pretratamiento de MV provocó una disminución en el contenido de ácidos grasos insaturados que fue más evidente para los DHOROs. El tiempo de microondas afectó significativamente al contenido fitoquímico y al color de ambos tipos de aceites. Se observó un gran aumento de la concentración de canolol después de 9 min de microondas, que aumentó 506 y 155 veces en el HORO y DHORO, respectivamente. Al mismo tiempo, la capacidad antioxidante del aceite producido a partir de semillas pretratadas de MV durante 9 min fue casi 4 veces mayor que la del aceite de control para ambos tipos de aceites.

show abstract

“…The compounds that showed the greatest difference between sensory good and bad seeds were hexanal, 1‐hexanol, 2‐pentylfuran and nonanal, with higher peak areas for hexanal, 2‐pentylfuran and nonanal in sensory bad seeds and 1‐hexanol in sensory good seeds. Notably, more compounds have been found in virgin rapeseed oil by Pollner and Schieberle, Gracka et al . and Bonte et al .…”

Section: Resultsmentioning

confidence: 99%

“…and Bonte et al . The reasons for this are (i) the easier transfer of volatile compounds from the oil into the headspace in comparison to the seeds; (ii) the better extraction of volatile compounds from the oil by solvent assisted flavor evaporation (SAFE) or the purge‐and‐trap extraction technique compared to the SPME extraction; and (iii) the higher sensitivity of SPME combined with two‐dimensional GC compared to SPME combined with GC . In addition, nonpolar aroma‐active compounds are considerably retained in oil or emulsions, making it more difficult to detect these compounds in a simple headspace analysis such as SPME.…”

Section: Resultsmentioning

confidence: 99%

Micro‐organisms growing on rapeseed during storage affect the profile of volatile compounds of virgin rapeseed oil

et al. 2017

View full text Add to dashboard Cite

Micro-organisms populating on rapeseed during storage may strongly influence the sensory quality of virgin rapeseed oil as a result of the development of volatile aroma-active metabolic products. It can be assumed that occurrence of off-flavor of virgin rapeseed oils on the market are the result of metabolic degradation products produced by micro-organisms populating on rapeseed during storage. © 2017 Society of Chemical Industry.

show abstract

Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting

Cited by 95 publications

References 21 publications

Antioxidant (Tocopherol and Canolol) Content in Rapeseed Oil Obtained from Roasted Yellow‐Seeded Brassica napus

Antioxidant (Tocopherol and Canolol) Content in Rapeseed Oil Obtained from Roasted Yellow‐Seeded Brassica napus

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

Micro‐organisms growing on rapeseed during storage affect the profile of volatile compounds of virgin rapeseed oil

Contact Info

Product

Resources

About