Quality and chemical stability of long-term stored soy, canola, and sunflower cold-pressed cake lipids before and after thermomechanical processing: A 1H NMR study

Vidal, Natalia P.; Rahimi, Jamshid; Kroetsch, Benjamin; Martínez, Mario M.

doi:10.1016/j.lwt.2022.114409

LWT

2023

DOI: 10.1016/j.lwt.2022.114409

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Quality and chemical stability of long-term stored soy, canola, and sunflower cold-pressed cake lipids before and after thermomechanical processing: A 1H NMR study

Natalia P. Vidal

Jamshid Rahimi²,

Benjamin Kroetsch³

et al.

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Cited by 3 publications

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The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model

Yang,

Xiao,

Wan

et al. 2023

Food Chemistry: X

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The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model

Yang,

Xiao,

Wan

et al. 2023

Food Chemistry: X

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Oxidative Stability of Virgin and Refined Argan [Argania spinosa L. (Skeels)] Oil under Accelerated Aging Conditions and Shelf-Life Prediction at Room Temperature: A Comparative Study

Aissa,

Asbbane,

Oubannin

et al. 2023

Analytica

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Argan kernels, fruits regurgitated by goats, are 30% cheaper than the regular kernels used to prepare food argan oil. The use of such argan kernels as a cosmetic ingredient, after refining, is thus economically attractive. The oxidative stability of argan oil prepared from sub-quality kernels is not known. In the present paper, the physicochemical quality, oxidative stability indices, and bioactive compounds of refined argan oil (RAO) obtained from sub-quality kernels and virgin argan oil (VAO) were compared and evaluated over a period of storage of 12 weeks at 60 °C. Quality parameters consisted of free fatty acids (FFAs), peroxide value (PV), p-anisidine value (p-AV), UV extinction coefficients (K232 and K270), total oxidation, iodine and saponification values, induction time, fatty acid composition, and tocopherol content. Our outcomes reveal that the combined effects of refining and storage generally resulted in high values of the routinely measured quality indices, including FFA, p-AV, K270, K232, and PV. Likewise, refining reduced the levels of individual tocopherols and unsaturated fatty acids (USFAs) but increased saturated fatty acids (SFAs). Similar trends were observed under storage with decreased levels of tocopherols and high SFA for both RAO and VAO. Storage also resulted in an increased level of USFAs in the case of RAO but not in VAO. The obtained results show that RAO was more sensitive to oxidation than VAO. At room temperature, RAO had a shorter induction time of six months, implying that RAO will have a shorter shelf life compared to VAR. Thus, such instability means that the refining process for argan oil must be carried out with great care, and this oil needs to be protected once refined.

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Factors Affecting the Quality of Canola Grains and Their Implications for Grain-Based Foods

Sabbahi

Azzaoui

Rhazi

et al. 2023

Foods

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Canola, Brassica napus L., is a major oilseed crop that has various uses in the food, feed, and industrial sectors. It is one of the most widely produced and consumed oilseeds in the world because of its high oil content and favorable fatty acid composition. Canola grains and their derived products, such as canola oil, meal, flour, and bakery products, have a high potential for food applications as they offer various nutritional and functional benefits. However, they are affected by various factors during the production cycle, post-harvest processing, and storage. These factors may compromise their quality and quantity by affecting their chemical composition, physical properties, functional characteristics, and sensory attributes. Therefore, it is important to optimize the production and processing methods of canola grains and their derived products to ensure their safety, stability, and suitability for different food applications. This literature review provides a comprehensive overview of how these factors affect the quality of canola grains and their derived products. The review also suggests future research needs and challenges for enhancing canola quality and its utilization in food.

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Quality and chemical stability of long-term stored soy, canola, and sunflower cold-pressed cake lipids before and after thermomechanical processing: A 1H NMR study

Cited by 3 publications

References 45 publications

The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model

The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model

Oxidative Stability of Virgin and Refined Argan [Argania spinosa L. (Skeels)] Oil under Accelerated Aging Conditions and Shelf-Life Prediction at Room Temperature: A Comparative Study

Factors Affecting the Quality of Canola Grains and Their Implications for Grain-Based Foods

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