Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation

Kıralan, Mustafa; Çalik, Gürkan; Kıralan, Sündüz Sezer; Özaydın, Ayşegül; Özkan, Gülcan; Ramadan, Mohamed Fawzy

doi:10.3989/gya.0570181

Cited by 26 publications

(25 citation statements)

References 54 publications

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“…Furthermore, a comparison of RA with ROA indicated the influence of roasting on the stability of the oil. PV results from the other oils, including MT, in most cases, were similar to those reported in other studies [ 5 , 26 , 27 , 28 ].…”

Section: Discussionsupporting

confidence: 89%

Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage

et al. 2021

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Cold-pressed oils are highly valuable sources of unsaturated fatty acids which are prone to oxidation processes, resulting in the formation of lipid oxidation products, which may deteriorate the sensory quality of the produced oil. The aim of the study was to determine the main volatile compounds which differentiate examined oils and could be used as the markers of lipid oxidation in various oils. In the experiment, cold-pressed oils—brown flaxseed, golden flaxseed, hempseed, milk thistle, black cumin, pumpkin, white poppy seed, blue poppy seed, white sesame, black sesame and argan oils from raw and roasted kernels—were analyzed. To induce oxidative changes, an accelerate storage test was performed, and oils were kept at 60 °C for 0, 2, 4, 7 and 10 days. Volatile compound profiling was performed using SPME-GC-HRToFMS. Additionally, basic measurements such as fatty acid composition, peroxide value, scavenging activity and phenolic compound contents were carried out. Multivariate statistical analyses with volatile compound profiling allow us to differentiate oils in terms of plant variety, oxidation level and seed treatment before pressing. Comparing black cumin cold-pressed oil with other oils, significant differences in volatile compound profiles and scavenging activity were observed. Compounds that may serve as indicators of undergoing oxidation processes in flaxseed, poppy seed, milk thistle and hemp oils were determined.

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Section: Discussionsupporting

confidence: 89%

Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage

et al. 2021

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“…Besides that, it was also determined that the storage temperature significantly affected the storage stability of seed oils. Some of the results obtained from the present study differ from the values reported in the literature (Kiralan et al., 2019). It is believed that these differences might arise from the differences in cold‐pressed herbal oils’ quality, production technology, storage period, and oxidative stabilities.…”

Section: Resultscontrasting

confidence: 99%

“…In their study, Kiralan et al. (2019) similarly stored the cold‐pressed flaxseed, black cumin seed, and grape seed oils at 60°C for 18 days and reported that the highest increase was observed in flaxseed oil and the lowest increase in black cumin seed oil. In another study, Oro et al.…”

Section: Resultsmentioning

confidence: 99%

Chemical characteristics and storage stabilities of different cold‐pressed seed oils

Dedebaş

Ekici

Sağdıç

2020

J. Food Process. Preserv.

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The objective of the study was to evaluate the storage stabilities and chemical characteristics of cold‐pressed seed oils, stored for a period of 12 months in a refrigerator (4°C), at room temperature (20°C), and at an elevated temperature (37°C). The physicochemical and bioactivity properties of seed oils were investigated during storage. The total phenolic content and antioxidant activity for coriander seed oil (157.26 mg GAE/100 g; IC 50:560.47 μg/mL) were higher than those of the others seed oils. The results showed that peroxide value, oxidative indices (K232 and K270), and p‐anisidine values changed with the rise in temperature. In this study, it was demonstrated that the magnitude of oxidative deterioration in the samples was the highest when stored at 37°C. Additionally, the storage time and temperature severely affected the shelf life of the oils. Practical applications Cold‐pressed oils are not subjected to a high level of heat treatment and solvent treatment during their production, less changes are observed in bioactive components compared to refined oils, and consumer preference is concentrated in these oils. They are quite susceptible to oxidation, easily initiated by factors such as light and temperature. During processing and storage of foods, the oxidative stability of oils is of great importance for obtaining products of high quality and health. In the present study, the main aim was to investigate the stability of seed oils obtained from commercial plants during the storage.

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“…(2012), Johnson‐Ajinwo and Li (2014), Kiralan et al. (2019), Lutterodt et al. (2010), Mazaheri et al.…”

Section: Fat‐soluble Bioactives In Specialty Seed Oilsmentioning

confidence: 99%

“…Specialty seeds are highly nutritious and provide macronutrients, micronutrients, fat‐soluble bioactives, and polyphenolic health‐promoting compounds (Chen et al., 2019a; Ciftci et al., 2012; Dhyani et al., 2019; Ghaleshahi et al., 2020; Kiczorowska et al., 2019; Kiralan et al., 2019; Korean National Institute of Agricultural Sciences, 2016; Leizer et al., 2000; Liu et al., 2019; Melo et al., 2019; Nergiz & Ötleş, 1993; Rahman et al., 2017; Rezig et al., 2012; Stevenson et al., 2007; Suri et al., 2019; Tang et al., 2016; USDA, 2019; Xu et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review

Alasalvar

Chang

Bolling

et al. 2021

Comp Rev Food Sci Food Safe

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Seeds play important roles in human nutrition and health since ancient time. The term “specialty” has recently been applied to seeds to describe high‐value and/or uncommon food products. Since then, numerous studies have been conducted to identify various classes of bioactive compounds, including polyphenols in specialty seeds. This review discusses nutrients, fat‐soluble bioactives, polyphenols/bioactives, antioxidant activity, bioavailability, health benefits, and safety/toxicology of commonly consumed eight specialty seeds, namely, black cumin, chia, hemp, flax, perilla, pumpkin, quinoa, and sesame. Scientific results from the existing literature published over the last decade have been compiled and discussed. These specialty seeds, having numerous fat‐soluble bioactives and polyphenols, together with their corresponding antioxidant activities, have increasingly been consumed. Hence, these specialty seeds can be considered as a valuable source of dietary supplements and functional foods due to their health‐promoting bioactive components, polyphenols, and corresponding antioxidant activities. The phytochemicals from these specialty seeds demonstrate bioavailability in humans with promising health benefits. Additional long‐term and well‐design human intervention trials are required to ascertain the health‐promoting properties of these specialty seeds.

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Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation

Cited by 26 publications

References 54 publications

Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage

Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage

Chemical characteristics and storage stabilities of different cold‐pressed seed oils

Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review

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