Processing of rapeseed oil: effects on sinapic acid derivative content and oxidative stability

Koski, Anna; Pekkarinen, Satu; Hopia, Anu; Wähälä, Kristiina; Heinonen, Markus

doi:10.1007/s00217-003-0721-4

Cited by 195 publications

(231 citation statements)

References 13 publications

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“…Rapeseed meal has a high content of phenolic acid esters, mainly sinapate esters, which have been shown to cause a dark color and a bitter taste in rapeseed meal and derived protein products. The most active rapeseed meal phenolic fraction contained several classes of phenolic compounds including phenolic acids, flavones and flavonols (Koski et al, 2003). Potential genotypes with desired phenolic levels may play an important role in the future for the development of new and improved cultivars delivering potential health benefits.…”

Section: Total Tocopherolsmentioning

confidence: 99%

Variations in fatty acid composition, glucosinolate profile and some phytochemical contents in selected oil seed rape (<i>Brassica napus</i> L.) cultivars

El-Beltagi¹,

Mohamed²

2010

Grasas y Aceites

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Rapeseed (Brassica napus L.) is now the third most important source of edible oil in the world after soybean and palm oil. In this study seeds of five different rapeseed cultivars namely; pactol, silvo, topas, serw 4 and serw 6 were evaluated for their fatty acid composition, glucosinolate profile, amino acids, total tocopherols and phenolic content. Among all cultivars significant variability in fatty acids were observed. The oleic acid (C18:1) ranged from 56.31% to 58.67%, linoleic acid (C18:2) from 10.52% to 13.74%, α-linolenic acid (C18:3) from 8.83% to 10.32% and erucic acid (22:1) from 0.15% to 0.91%. The glucosinolate profile of rapeseed was also separated and identified using high-performance liquid chromatography. Small variations in the glucosinolate profile were observed among all tested cultivars; however, progoitrin and gluconapin were the major glucosinolate found. Additionally, silvo cultivar showed the highest total glucosinolate c ontents (5.97 μmol/g dw). Generally, the contents of aspartic, glutamic, arginine and leucine were high, while the contents of tyrosine and isoleucine were low among all cultivars. For total tocopherols, the results indicated that both serw 6 and pactol cultivars had the highest total tocopherol contents (138.3 and 102.8 mg/100 g oil, respectively). Total phenolic contents varied from 28.0 to 35.4 mg/g dw. The highest total phenolic content was found in topas while the lowest value was detected in serw 6. These parameters; fatty acid contents, glucosinolate profile and amino acids together with total tocopherols and phenolic contents, could be taken into consideration by oilseed rape breeders as selection criteria for developing genotypes with modified seed quality traits in Brassica napus L.

La colza (Brassica napus L.) es hoy en día el tercer cultivo más importante de aceites comestibles en el mundo tras el aceite de soja y de palma. En este estudio semillas de cinco cultivos diferentes de colza, denominadas pactol, silvo, topas, serw 4 y serw 6, fueron evaluadas mediante su composición en ácidos grasos, perfil de glucosinolato, aminoácidos, tocoferoles totales y contenido fenólico. En todos los cultivos, una significativa variabilidad en los ácidos grasos fue observada. El ácido oleico (C18:1) vario desde un 56.31% a un 58.67%, ácido linoleico (C18:2) desde un 10.52% a un 13.74%, ácido α-linolenic (C18:3) desde 8.83% a un 10.32% y ácido erúcico (22:1) desde un 0.15% a un 0.91%. El perfil de glucosinolatos de colza fue también separado e identificado usando cromatografía líquida de alta eficacia. Una baja variación en el perfil de glucosinolato fue observado en todos los cultivos ensayados; sin embargo, progoitrina y gluconapina fueron los principales glucosinolatos encontraos en todos los cultivos. Además, el cultivo silvo mostro el contenido de glucosinolatos totales más alto (5.97 μmol/g dw). Generalmente, el contenido de aspártico, glutámico, arginina y leucina fue alto, mientras que el contenido de tirosina y isoleucina fue bajo en tod...

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Section: Total Tocopherolsmentioning

confidence: 99%

Variations in fatty acid composition, glucosinolate profile and some phytochemical contents in selected oil seed rape (<i>Brassica napus</i> L.) cultivars

El-Beltagi¹,

Mohamed²

2010

Grasas y Aceites

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“…The first study of the amount of canolol − that is, of the product of the decarboxylation of sinapic acid − in cold-pressed rapeseed oil was conducted by Koski et al (2003). The canolol content in the oils produced here was determined, and the results are shown in Table 3.…”

Section: Changes In Canolol Levelsmentioning

confidence: 99%

“…Canolol has a greater ability to prevent lipid oxidation than a number of other known antioxidants, such as tocopherols, ascorbic acid, β-carotene, rutin, and quercetin (Koski et al, 2003;Wakamatsu et al, 2005). Terpinc et al (2011) assessed the antioxidant activity of canolol and compared it to that of sinapic acid and other phenolic acids and derivatives.…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…These substances are transferred to the oil to a small degree (Kraljić et al, 2013). 4-vinylsyringol (canolol), a product of the decarboxylation of sinapic acid formed during the pressing process or seed roasting (Koski et al, 2003). Aachary et al (2014) demonstrated that the formation of primary and secondary oxidation products during deep-fat frying is significantly lower in oils fortified with canolol.…”

Section: Introductionmentioning

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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“…Cold pressed oils have been reported to contain antioxidants and possess a remarkable radical scavenging activity and oxygen radical absorption capacity, when tested with the DPPh (1,1-diphenyl-2-picrylhydrazyl) and ABTS cation {2,20-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid) diammonium salt} radical-scavenging assays or the oxygen radical absorption capacity (ORAC) assay (Yu et al, 2005;Parry et al, 2005). Phenolics compounds have a great influence on the stability, sensory and nutritional characteristics of the product and may prevent deterioration through the quenching of radical reactions responsible for lipid oxidation (Koski et al, 2003).…”

Section: Changes In Colormentioning

confidence: 99%

Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during deep frying process

Ali¹,

El-Anany²

2012

Grasas y Aceites

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RESUMENEstudios fisicoquímicos sobre mezclas de aceite de girasol con aceite de chufa prensado en frío durante el proceso de fritura Aceites de girasol se mezclaron con diferentes niveles de aceite de chufa prensado en frío. Se obtuvieron mezclas de aceite de chufa con girasol en las proporciones: 0:100, 10: 90, 20: 80, 30: 70, 40: 60, 50:50 y 100: 0. Se ha evaluado el efecto del proceso sobre los parámetros físico-químicos (áci-dos grasos libres (FFA), índice de peróxido (PV), índice de ácido tiobarbitúrico (TBA), índice de yodo, compuestos polares totales (TPC), color y viscosidad) tras 30 horas de fritura. Se determinó también el contenido fenólico total de los aceites originales. Mediante GLC se determinó la composición de ácidos grasos de los aceites de girasol, de chufa y las mezclas binarias de ellos, y se calculó el tipo de alteración. Los aceites originales y sus mezclas se calentaron a 180 °C ± 5 °C, a continuación, se frieron patatas pre-fritas congeladas cada 30 min. Se tomaron muestras de aceite cada 5 horas y el período completo de fritura continua fue de 30 h. Los resultados mostraron que el aceite de girasol original tenía un valor significativamente más alto de COX (7,25), mientras que el aceite de chufa presentó el valor más bajo significativamente (2,24). Las mezclas de aceite de girasol con crecientes niveles de aceite chufa lleva a aumentar la estabilidad frente a la oxidación. El contenido fenólico del aceite de chufa prensado en frío fue 3,3 veces superior que el del aceite de girasol. Los datos analíticos mostraron que el menor deterioro durante el proceso de fritura se produjo en el aceite de chufa y el más alto en el de girasol. Los cambios de los parámetros fisicoquímicos controlados fueron disminuyendo significativamente (P < 0,05) cuando las proporciones chufa / aceite de girasol variaron entre 20/80 y 50/50 (W/W). Los resultados obtenidos indican que el aceite de girasol mezclado con aceite de chufa prensado en frío aumenta la estabilidad y por lo tanto mejora la calidad del aceite de girasol durante el proceso de fritura.

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Processing of rapeseed oil: effects on sinapic acid derivative content and oxidative stability

Cited by 195 publications

References 13 publications

Variations in fatty acid composition, glucosinolate profile and some phytochemical contents in selected oil seed rape (<i>Brassica napus</i> L.) cultivars

Variations in fatty acid composition, glucosinolate profile and some phytochemical contents in selected oil seed rape (<i>Brassica napus</i> L.) cultivars

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

Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during deep frying process

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