Influence of thermal treatment of rapeseed on the canolol content

Spielmeyer, Astrid; Wagner, Andreas; Jahreis, Gerhard

doi:10.1016/j.foodchem.2008.07.011

Cited by 105 publications

(163 citation statements)

References 28 publications

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“…They have also shown that there is a synergistic effect between the different phenolic compounds in rapeseed oil. Such an effect is also confirmed by Wakamatsu et al (2005) and by Spielmeyer et al (2009), who reported no loss of tocopherols during the thermal processing of seeds and explained this as being due to the protective activity of canolol. Moltke-Sørensen et al (2013) showed the high antioxidant activity of canolol in an oil-water emulsion, which in comparison to other compounds is ordered as follows: BHT > canolol > sinapine > canola extract > sinapic acid.…”

Section: Antioxidant Activitysupporting

confidence: 67%

“…In studies examining the levels of tocopherols in rapeseed oil produced from roasted seeds, some authors observed an increase in the amounts of particular tocopherols and plastochromanol-8 (Siger et al, 2015;Shrestha and De Meulenaer, 2014). Neither Wakamatsu et al (2005) nor Spielmeyer et al (2009) found any significant differences in the tocopherol content of canola oil from unroasted and roasted raw material. The lack of a decrease in tocopherol levels under the influence of high-temperature roasting of the rapeseed is often explained by the synergistic interaction of phenolic compounds (here, mainly canolol) -the amount of which increases in proportion to the temperature and roasting duration (Matthäus, 2013a;Siger et al, 2015).…”

Section: Tocochromanol Contentsmentioning

confidence: 99%

“…In comparing the amount of canolol produced from roasted seeds by hot-pressing with that produced by cold-pressing, it was found that the hot-pressed oils contain 8-16% more canolol (Table 3). Spielmeyer et al (2009) found that the optimum temperature of seed roasting is 160°C and that the canolol content decreases if the temperature is higher. However, there is no confirmation of this finding in other research studies.…”

Section: Changes In Canolol Levelsmentioning

confidence: 99%

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Cold-pressed and hot-pressed rapeseed oil: The effects of roasting and seed moisture on the antioxi- dant activity, canolol, and tocopherol level

Siger

Józefiak

Górnaś

2017

Acta Sci Pol Technol Aliment

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Background. The paper looks at the levels of canolol, tocopherols and antioxidant activity in cold-pressed and hot-pressed rapeseed oils produced from seeds of various moisture levels (5%, 7.5%, and 10%). The paper also considers the effects of seed roasting on the levels of these compounds. Material and methods. The material used for the tests was rapeseed cv. Adrianna. The quality of the oils obtained is determined using peroxide and acid values. The levels of canolol and tocopherols are analyzed using HPLC. The DPPH radical-scavenging activity method for oil samples and phenolic extract from oils was used.Results. It has been demonstrated that the oils produced from rapeseeds with a 5% moisture content, and in particular from cold-pressed oils, were characterized by the lowest peroxide values. Cold-pressed oils produced from rapeseeds with a 5% moisture content were characterized by higher levels of tocopherols and plastochromanol-8. In the case of hot-pressed oils, the highest levels of tocopherols were found in oils produced from seeds with a 7.5% moisture content, and the greatest amount of PC-8 (more than 4 mg/100 g) was found in oils produced from seeds with a 10% moisture content. Hot-pressed oils have been shown to have higher levels of these compounds than cold-pressed oils. Both roasting and hot pressing led to an increase in the amount of canolol in the oils investigated. When analysing the antioxidant activity of the oils and phenolic extracts it was shown that phenolic compounds are responsible for approx. 10% of total antioxidant activity. Conclusion. Various levels of biologically active compounds were shown to be present in the rapeseed oil obtained from raw materials of a varying moisture content. The type of pressing process (cold-pressing or hot-pressing) and whether the seeds have undergone roasting has also been shown to affect the resulting oil and the level of native antioxidants it contains.

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Section: Antioxidant Activitysupporting

confidence: 67%

Section: Tocochromanol Contentsmentioning

confidence: 99%

Section: Changes In Canolol Levelsmentioning

confidence: 99%

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Cold-pressed and hot-pressed rapeseed oil: The effects of roasting and seed moisture on the antioxi- dant activity, canolol, and tocopherol level

Siger

Józefiak

Górnaś

2017

Acta Sci Pol Technol Aliment

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“…However, the available data in the literature considering the effect of rapeseed thermal pre-treatment on the formation of canolol is inconsistent. According to Spielmeyer et al (2009) canolol is thermally unstable and undergoes degradation at temperatures above 165 °C, while Matthäus (2013) stated that substantial amounts of canolol precede rapeseed roasting at temperatures above 180 °C. Mayengbam et al (2013) found that ground rapeseed roasting at 200 °C for 15 min increased the content of canolol up to 2000-fold, when compare to the control oil (0.003 to 6.671 mg/g).…”

Section: Discussionmentioning

confidence: 99%

“…Zhou et al (2013), who studied the effect of rapeseed pre-treatment with de-hulling and microwaving on the flavor characteristics of cold-pressed rapeseed, found that a dehulling pre-treatment could improve the flavor of the oil. Thermal rapeseed pre-processing techniques, such as roasting (Shrestha and De Melnauer, 2014;Rękas et al, 2015;Siger et al, 2015), microwave pre-treatment (Spielmeyer et al, 2009;AzadmardDamirchi et al, 2010;Yang et al, 2013;Yang et al, 2014) showed the favorable effect of high temperatures on oil yield, the extractability of functional oil ingredients (tocopherols, phytosterols, carotenoids) and the formation of new compounds (canolol). The aim of the present study was to investigate the impact of rapeseed hulling in conjunction with different roasting times on the phytochemical contents, antioxidant capacity and oxidative stability of the oil.…”

Section: Introductionmentioning

confidence: 99%

Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil

et al. 2017

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SUMMARY:The effect of roasting time on the contents of bioactive compounds (tocopherols, phytosterols, phenolic compounds), antioxidant capacity and physicochemical properties of rapeseed oil pressed from dehulled seeds was investigated. The de-hulled seeds were roasted at a temperature of 165 °C for 20, 40, 60, 80, and 100 min. The results of this study show that a roasting pre-treatment led to a gradual increase in canolol content (from 1.34 to 117.33 mg/100 g), total phytosterols (from 573.51 to 609.86 mg/100 g) and total carotenoids (0.82 to 2.41 mg/100 g), while only slight changes in the contents of tocopherols were noted. With the increase in roasting time a gradual increase in oxidative stability (from 4.27 to 6.85 h), and antioxidant capacity, seen mainly in the hydrophilic fraction of oil (from 0.32 to 2.30 mmol TEAC/l) was found. Although roasting resulted in the formation of primary and secondary oxidation products, the quality parameters of oils were within Codex Alimentarius limits. KEYWORDS: Bioactive compounds; De-hulling; Oxidative stability; Radical scavenging activity; Rapeseed oil; RoastingRESUMEN: Influencia del tostado de colza descascarillada sobre la composición fisicoquímica y el estado oxidativo del aceite. Se estudió el efecto del tiempo de tostado sobre el contenido de compuestos bioactivos (tocoferoles, fitoesteroles, compuestos fenólicos), capacidad antioxidante y propiedades fisicoquímicas del aceite de prensado de semillas descascarilladas de colza. Las semillas descascarilladas se tostaron a una temperatura de 165 ºC durante 20, 40, 60, 80 y 100 min. Los resultados de este estudio muestran que el pretratamiento con tostado condujo a un aumento gradual del contenido de canolol (de 1,34 a 117,33 mg/100 g), fitosteroles totales (de 573,51 a 609,86 mg/100 g) y carotenoides totales (0,82 a 2,41 mg/ 100 g). Sólo se observaron ligeros cambios en el contenido de tocoferoles. Con el incremento del tiempo de tostado se observó un aumento gradual de la estabilidad oxidativa (de 4,27 a 6,85 h) y se encontró capacidad antioxidante, observada principalmente en la fracción hidrofílica de aceite (de 0,32 a 2,30 mmol TEAC/l). Aunque, el tostado produjo formación de productos de oxidación primaria y secundaria, los parámetros de calidad de los aceites estaban dentro de los límites del Codex Alimentarius.

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Canola Oil

Eskin¹,

Aladedunye²,

Unger³

et al. 2020

Bailey's Industrial Oil and Fat Products

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The high quality, positive nutritional aspects and heat stability, along with advancements in plant breeding enhancements of canola has resulted in canola oil becoming the third largest vegetable oil of choice for human consumption globally. Given the trend to provide shelf‐stable oils without hydrogenation and the nutritional concerns of trans fatty acid production during the hydrogenation process, canola oil, especially the high oleic canola oils, are ideally suited to be used as liquid oil and can replace hydrogenated oils in many applications. Processing techniques and processing equipment used in the processing of canola continue to evolve providing higher efficiency, environmentally friendly, reliable, and more stable canola oil products. This article covers the background, composition, processing techniques, and nutritional properties that have firmly established canola oil as a safe and healthy oil for human consumption as well as its use in biofuels and other nonfood applications.

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Influence of thermal treatment of rapeseed on the canolol content

Cited by 105 publications

References 28 publications

Cold-pressed and hot-pressed rapeseed oil: The effects of roasting and seed moisture on the antioxi- dant activity, canolol, and tocopherol level

Cold-pressed and hot-pressed rapeseed oil: The effects of roasting and seed moisture on the antioxi- dant activity, canolol, and tocopherol level

Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil

Canola Oil

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