Heat pretreatment of oilseeds: effect on oil quality

Veldsink, J.W.; Muuse, B.G.; Meijer, Margreet M. T.; Cuperus, F.P.; Sande, Rob L. K. M. van de; Putte, K. P. A. M. van

doi:10.1002/(sici)1521-4133(199907)101:7<244::aid-lipi244>3.0.co;2-1

Cited by 60 publications

(50 citation statements)

References 9 publications

(16 reference statements)

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“…Phosphorus content of oils prepared from kernels roasted for 15 118, 166, and 172 ppm, respectively, whereas that of oil prepared from unroasted kernels was 24 ppm. Phosphorus content of oil is known to increase with temperature when oilseeds are heated [23,28,29]. Our results show that prolonged heating of argan kernels induces similar effects.…”

Section: Chemical Compositionsupporting

confidence: 82%

Influence of Argan Kernel Roasting-time on Virgin Argan Oil Composition and Oxidative Stability

Harhar

Gharby

Kartah

et al. 2011

Plant Foods Hum Nutr

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Virgin argan oil, which is harvested from argan fruit kernels, constitutes an alimentary source of substances of nutraceutical value. Chemical composition and oxidative stability of argan oil prepared from argan kernels roasted for different times were evaluated and compared with those of beauty argan oil that is prepared from unroasted kernels. Prolonged roasting time induced colour development and increased phosphorous content whereas fatty acid composition and tocopherol levels did not change. Oxidative stability data indicate that kernel roasting for 15 to 30 min at 110 °C is optimum to preserve virgin argan oil nutritive properties.

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Section: Chemical Compositionsupporting

confidence: 82%

Influence of Argan Kernel Roasting-time on Virgin Argan Oil Composition and Oxidative Stability

Harhar

Gharby

Kartah

et al. 2011

Plant Foods Hum Nutr

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“…Several studies have been done to reduce the loss of micronutriments and preserve final oil quality and nutritional characteristics, D207, page 7 of 10 Dossier A. Ayerdi Gotor and L. Rhazi: OCL 2016, 23(2) D207 for example by using pre heating with microwave (Veldsink et al, 1999;Zacchi and Eggers, 2008) which increases the final tocopherol and polyphenols content; or, modifying the temperatures during the deodorization step (Martinčič et al, 2008) that reduces the losses of phytosterols and tocopherols. However losses persist, but the residual products of this refining process are partially recovered to be used in other industries like cosmetic industry (tocopherols and phytosterols), gums in the form of lecithin is included in several food products instead of soybean lecithin.…”

Section: Discussionmentioning

confidence: 99%

Effects of refining process on sunflower oil minor components: a review

Gotor

Rhazi

2016

OCL

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-Sunflower oil is well known because of its diversity of fatty acids profiles which allow different uses (food: dressing salads, margarines; nonfood: agrofuel, lubricants). Besides, crude oil contains high amounts of desirable minor components (tocopherols, phytosterols, polyphenols, phospholipids. . . ) that present important nutritional features with a positive impact on human health. The different steps of the refining process have as main objective to remove contaminants and other compounds that could hamper the continuity of the process or alter oil during storage. An indirect consequence of this treatment used to preserve food safety is that micronutriments of interest are also partially eliminated reducing the nutritional quality of the oil. This review describes in the first part the chemical composition of sunflower oil focusing on desirable and undesirable components. In the second part the refining process is detailed following the losses of micronutriments at each step of the process and the elimination of unwanted compounds. Keywords:Sunflower oil / minor components / tocopherols / sterols / refining Résumé -Effets du procédé de raffinage sur les composants mineurs de l'huile de tournesol : revue. L'huile de tournesol est bien connue pour la diversité de ses profils d'acides gras qui permettent des usages variés (alimentaireshuile de table et margarines -ou non alimentaires -agrocarburants et lubrifiants). En outre, l'huile brute contient aussi de grandes quantités de composés mineurs souhaitables (tocophérols, phytostérols, polyphénols, phospholipides. . . ) aux caractéristiques nutritionnelles importantes et à impact positif sur la santé humaine. Les différentes étapes du raffinage ont pour principal objectif d'éliminer les contaminants et les composants susceptibles d'entraver la suite du process ou de provoquer une altération de l'huile au stockage. La conséquence indirecte de ce traitement destiné à préserver la sécurité alimentaire est que les micronutriments d'intérêt sont partiellement éliminés réduisant ainsi la qualité nutritionnelle de l'huile. Dans une première partie, cette revue décrit la composition chimique de l'huile de tournesol en distinguant les composés recherchés et indésirables. La seconde partie examine le procédé de raffinage en suivant les pertes de micronutriments à chaque étape du procès ainsi que l'élimination des produits indésirables.

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“…Inactivation of oil-degrading enzymes during roasting is one such reason causing better oxidative stability of oils obtained from roasted nuts and seeds. However, any increase in free fatty acid content during roasting will decrease oxidative stability of extracted oil [6]. Small molecular weight Maillard reaction products may transfer to oil during extraction to a certain extent.…”

Section: Antioxidant Capacity and Oxidative Stabilitymentioning

confidence: 99%

Impacts of roasting oily seeds and nuts on their extracted oils

Durmaz

Gökmen

2010

Lipid Technology

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During industrial processing of seeds and nuts to produce edible oils, roasting is often applied before oil extraction. Moreover, seeds and nuts are generally consumed as snack food after appropriate roasting. These processes affect both the seeds and their extracted oils in many ways. Beside changes in macronutrients such as protein denaturation/degradation, oil oxidation, sugar pyrolysis and Maillard reactions, minor constituents such as fatty acids, sterols, phenolic compounds and tocols are also affected by roasting. On the other hand, studies have shown that antioxidant capacity of the roasted seeds and oxidative stability of the extracted oil could be greater than that of the unroasted counterpart. These improvements are attributed to the formation of Maillard reaction products, inactivation of oil degrading enzymes and facilitation of phytochemical extraction as a result of roasting.

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Heat pretreatment of oilseeds: effect on oil quality

Abstract: Tab. 2. Comparison of some typical results from pretreatment of rapeseed with microwave, infrared, and live steam.

Cited by 60 publications

References 9 publications

Influence of Argan Kernel Roasting-time on Virgin Argan Oil Composition and Oxidative Stability

Influence of Argan Kernel Roasting-time on Virgin Argan Oil Composition and Oxidative Stability

Effects of refining process on sunflower oil minor components: a review

Impacts of roasting oily seeds and nuts on their extracted oils

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