Influence of Different Storage Conditions on Rapeseed Oils Quality

Dąbrowski, Grzegorz; Skrajda, Marta; Tańska, Małgorzata; Roszkowska, Beata

doi:10.9734/ajea/2016/22101

Cited by 3 publications

(4 citation statements)

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“…The content of conjugated dienes and trienes in the samples of linseed and rapeseed oil before storage and after the test in the form of capsules did not statistically differ, and was comparable to result obtained in similar works (Table 5) [31,50,51]. From the statistical point of view, the obtained results may indicate the slower unfavorable changes of encapsulated oil, especially linseed oil with a high content of linolenic acid.…”

Section: Resultssupporting

confidence: 87%

“…In addition to the undesirable substances, many substances with antioxidant properties (e.g., tocopherols, carotenoids, sterols) were removed from the oil during the refining process, which could be the reason for this situation [31]. In all of the tests, the peroxide value did not exceed the maximum allowable limit of five mEq O 2 /kg for refined rapeseed oil [32] and linseed oil as cold-pressed fat equal to 15 mEq O 2 /kg oil [33].…”

Section: Resultsmentioning

confidence: 99%

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The Drop-in-Drop Encapsulation in Chitosan and Sodium Alginate as a Method of Prolonging the Quality of Linseed Oil

2018

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Nowadays, the encapsulation of sensitive products by various techniques has become popular as a promising preservation method. In particular, this applies to oils with a high content of unsaturated fatty acids and a high susceptibility to deterioration. This work presents the possibility of using a chitosan and sodium alginate in the form of a hydrogel membrane to protect food ingredients such as linseed oil, which is stored in an aquatic environment. The obtained results showed the high efficiency of the coaxial method encapsulation, which did not affect the quality of the oil measured after encapsulation. The greatest protective effect was observed in the linseed oil–chitosan membrane system, in which the primary and secondary oxidation products content were 88% and 32% lower than in the control sample, respectively. The smallest changes of the fatty acid profile, conjugated dienes, and trienes were observed in the chitosan capsules with linseed oil compared to the control sample.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

The Drop-in-Drop Encapsulation in Chitosan and Sodium Alginate as a Method of Prolonging the Quality of Linseed Oil

2018

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“…3, different grades of rapeseed oil samples were distributed in the four corners of the PCA diagram. Compared with other VOCs, the feature variables of characteristic substances (markers 5,14,29,13,24,28,36,38,40,42,44,53) were more important compounds, because their positions were further apart from the origin of coordinates. Some characteristic variables that could be used to distinguish first grade and second grade rapeseed oil samples (e.g.…”

Section: Multivariate Analysismentioning

confidence: 99%

“…At present, many researchers have studied the flavor composition of rapeseed oil. Based on the flavor fingerprint, Gas chromatograph-Mass Spectrometry (GC-MS) technology has been proved suitable for vegetable oil category classification [6], origin identification [7], adulteration detection [8][9][10], processing flow control [11,12], as well as storage management [13]. These current studies mainly focused on the change of oxidation stability [14], quality indicators such as trace elements and aflatoxins of vegetable oil in the production process [15], and the optimization of process conditions [16,17].…”

Section: Introductionmentioning

confidence: 99%

Study on discrimination of different grades of rapeseed oil based on flavor fingerprint

Chen

Liu

Chen

et al. 2021

Acta Chromatographica

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In this work, Gas chromatograph-Mass Spectrometry (GC-MS) combined with solid phase micro-extraction technology was used to analyze the difference of volatile organic compounds (VOCs) in rapeseed oil of different grades, and the relationship between changes of VOCs and refining process were also investigated in order to construct a non-linear model, which could realize rapid and accurate discrimination of different grade rapeseed oils. 124 rapeseed oil samples with different grades were collected and analyzed by GC-MS technology and 55 VOCs were identified and selected as variables to characterize the internal quality information of rapeseed oils. Then, principal component analysis (PCA) method was used to extract useful features and reduce data dimensionality, and finally a discriminant model was built using linear discriminant analysis (LDA) algorithm. The correct recognition rate of sample set was close to 94.59%. The results showed that the proposed method is promising in discriminating different grades of vegetable oils. Besides, it provides a theoretical basis for studying the relationship between VOCs composition and vegetable oil quality.

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Incorporation of natural antioxidants extracted from strawberry, cinnamon, beetroot, and ginger; into virgin coconut oil for expansion of its shelf life

Rangani,

Ranaweera

2023

Applied Food Research

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Influence of Different Storage Conditions on Rapeseed Oils Quality

Cited by 3 publications

References 0 publications

The Drop-in-Drop Encapsulation in Chitosan and Sodium Alginate as a Method of Prolonging the Quality of Linseed Oil

The Drop-in-Drop Encapsulation in Chitosan and Sodium Alginate as a Method of Prolonging the Quality of Linseed Oil

Study on discrimination of different grades of rapeseed oil based on flavor fingerprint

Incorporation of natural antioxidants extracted from strawberry, cinnamon, beetroot, and ginger; into virgin coconut oil for expansion of its shelf life

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