Quality of Rapeseed Oil Produced by Conditioning Seeds at Modest Temperatures

Kraljić, Klara; Škevin, Dubravka; Pospı́šil, M.; Obranović, Marko; Neđeral, Sandra; Bosolt, Tina

doi:10.1007/s11746-012-2195-7

Cited by 59 publications

(84 citation statements)

References 26 publications

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“…Wijesundera et al (2008) reported that conditioning rapeseed at the temperature of 165 °C resulted in a modest increase in γ-tocopherol concentration with a practically unchanged content of α-tocopherol. However, Kraljic´ et al (2013) found that a moderate rapeseed conditioning temperature (80 °C) increased the α-tocopherol content, but no significant difference in the amount of γ-tocopherol was observed. On the other hand, Prior et al (1991a) found that roasting rapeseed (B. napus cv.…”

Section: Effect Of Roasting Conditions On the Content Of Tocopherolsmentioning

confidence: 82%

Effects of different roasting conditions on the nutritional value and oxidative stability of high-oleic and yellow-seeded <em>Brassica napus</em> oils

Rękas¹,

Wroniak²,

Krygier³

2015

Grasas y Aceites

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SUMMARY:This study was conducted to evaluate the possibility of enhancing the nutritional value and oxidative stability of rapeseed oil obtained from seeds subjected to thermal treatment prior to pressing. The yellowseeded and high-oleic B. napus lines, harvested in Poland, were roasted prior to pressing for 1 h at 100 and 150 °C. This study highlighted how rapeseed breeding lines affect the quality profile of the oils obtained both before and after the roasting process. In principle, the high-oleic B. napus was accompanied by a nearly 2-fold increase in oxidative stability compared to the yellow-seeded B. napus, most likely due to a higher content of oxidation-resistant oleic fatty acids (~74.24% vs. ~60.76%) and a decreased concentration of oxidizable PUFAs (~16.32% vs. ~31.09%). Similar to the case of roasting black-seeded rapeseed, the thermal pre-treatment of yellow-seeded and high-oleic B. napus prior to pressing did not alter the composition of their fatty acids. Based on the results obtained in this study, it can be concluded that roasting seeds prior to pressing does not reduce the amount of tocopherols in the oil; moreover, a slight increase in γ-tocopherol content was observed.KEYWORDS: Fatty acids; High-oleic B. napus; Rapeseed oil oxidative stability; Roasting conditions; Tocopherols; Yellow-seeded B. napus RESUMEN: Efecto de diferentes condiciones de tostado sobre el valor nutritivo y la estabilidad oxidativa de aceites de semillas de Brassica napus alto oleico y semillas amarillas. Este estudio se realizó para evaluar la posibilidad de aumentar el valor nutritivo y la estabilidad oxidativa del aceite de colza obtenido a partir de semillas sometidas a tratamiento térmico antes del prensado. Las líneas de B. napus sembrados amarillos y alto oleico, cosechadas en Polonia, fueron tostadas antes de ser prensadas durante 1 hora a 100 y 150 °C. Este estudio pone de relieve cómo las líneas de colza mejoradas ven afectado el perfil de calidad de los aceites obtenidos antes y después del proceso de tostado. En principio, el alto oleico B. napus aumenta casi 2 veces la estabilidad a la oxidación en comparación con semilla amarilla B. napus, muy probablemente debido a un mayor contenido de ácido graso oleico resistente a la oxidación (~74,24% vs. ~60,76%) y una concentración menor de PUFAs oxidables (~16,32% frente a ~31,09%). Similar al caso de tostar semillas de colza-negro, las semillas amarillas y las alto oleico de B. napus antes tratadas térmicamente antes del prensado no alteran su composición de ácidos grasos. También Basándonos en los resultados obtenidos en este estudio, se puede concluir que el tostado semillas antes del prensado no reduce la cantidad de tocoferol en aceite; Además, se observó ligero aumento en el contenido de γ-tocoferol.

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Section: Effect Of Roasting Conditions On the Content Of Tocopherolsmentioning

confidence: 82%

Effects of different roasting conditions on the nutritional value and oxidative stability of high-oleic and yellow-seeded <em>Brassica napus</em> oils

Rękas¹,

Wroniak²,

Krygier³

2015

Grasas y Aceites

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“…Unlike other phenolics, canolol, due to its molecular structure, shows better solubility in oil. As a result, canolol constitutes a dominant phenolic compound found in rapeseed oil (Kraljić et al, 2013;Shrestha and De Melnauer, 2014;Yang et al, 2014;Siger et al, 2015). The canolol concentration in rapeseed oil pressed from roasted seeds greatly depends on the applied heating temperature, duration of heating and moisture content of the seeds.…”

Section: Discussionmentioning

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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“…In the control test (using oil produced from unroasted seeds), the levels of canolol were 5.8 µg/g (Spielmeyer et al, 2009), 5.19 µg/g (Shrestha andDe Meulenaer, 2014), and 11.54 µg/g (Siger et al, 2015). Kraljić et al (2013) showed that conditioning the seeds prior to pressing the oil had a significant effect on canolol level. They found 3.8-7.8 µg/g canolol in the oil from nonconditioned seeds and 110.3-353.2 µg/g in the oil from conditioned seeds.…”

Section: Changes In Canolol Levelsmentioning

confidence: 99%

“…In analyzing the amounts of particular tocopherol homologues, it was determined that the hot-pressed oil contained 30% more α-T and 16% more γ-T than cold-pressed oil. Kraljić et al (2013) reported that conditioning has a statistically significant effect, increasing the α-T contents of the oil; however, they found no significant effects of conditioning on the level of γ-T. 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).…”

Section: Tocochromanol Contentsmentioning

confidence: 99%

“…Only a small amount of sinapic acid, less than 16%, is present as a free sinapic acid Kozlowska et al, 1983;Siger et al, 2013;Thiyam et al, 2009). 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).…”

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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Quality of Rapeseed Oil Produced by Conditioning Seeds at Modest Temperatures

Cited by 59 publications

References 26 publications

Effects of different roasting conditions on the nutritional value and oxidative stability of high-oleic and yellow-seeded <em>Brassica napus</em> oils

Effects of different roasting conditions on the nutritional value and oxidative stability of high-oleic and yellow-seeded <em>Brassica napus</em> oils

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

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

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