scholarly journals Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of α-linolenic Acid

2019 ◽  
Vol 11 (20) ◽  
pp. 5638 ◽  
Author(s):  
Agnieszka Sagan ◽  
Agata Blicharz-Kania ◽  
Marek Szmigielski ◽  
Dariusz Andrejko ◽  
Paweł Sobczak ◽  
...  
Keyword(s):  
Erucic Acid ◽  
Oxidative Stability ◽  
Linolenic Acid ◽  
Peroxide Value ◽  
Rapeseed Oil ◽  
Raw Materials ◽  
Acid Value ◽  
Oil Mixtures ◽  
Lower Ratio ◽  
Cold Pressed

Functional foods include cold-pressed oils, which are a rich source of antioxidants and bioactive n-3 and n-6 polyunsaturated fatty acids. The aim of this study was to assess the quality of rapeseed oils supplemented with Spanish sage and cress oils. Seven oil mixtures consisting of 70% of rapeseed oil and 30% of sage and/or cress oil were prepared for the analyses. The oil mixtures were analyzed to determine their acid value, peroxide value, oxidative stability, and fatty acid composition. In terms of the acid value and the peroxide value, all mixtures met the requirements for cold-pressed vegetable oils. The enrichment of the rapeseed oil with α-linolenic acid-rich fats resulted in a substantially lower ratio of n-6 to n-3 acids in the mixtures than in the rapeseed oil. The mixture of the rapeseed oil with the sage and cress oils in a ratio of 70:10:20 exhibited higher oxidative stability than the raw materials used for enrichment and a nearly 20% α-linolenic acid content. The oils proposed in this study can improve the ratio of n-6:n-3 acids in modern diets. Additionally, mixing the cress seed oils with rapeseed oil and chia oil resulted in a reduction in the content of erucic acid in the finished product. This finding indicates that cress seeds, despite their high content of erucic acid, can be used as food components. The production of products with a positive effect on human health is one of the most important factors in the sustainable development of agriculture.

Effect of Dehulling Treatment on the Oxidative Stability of Cold-Pressed Low Erucic Acid Rapeseed Oil

2011 ◽  
Vol 88 (10) ◽  
pp. 1633-1639 ◽  
Author(s):  
Mei Yang ◽  
Changsheng Liu ◽  
Fenghong Huang ◽  
Chang Zheng ◽  
Qi Zhou
Keyword(s):  
Erucic Acid ◽  
Oxidative Stability ◽  
Rapeseed Oil ◽  
Low Erucic Acid ◽  
Cold Pressed

scholarly journals Monitoring the stability of fortified cold-pressed sunflower oil under different storage conditions

10.5219/1348 ◽  
2020 ◽  
Vol 14 ◽  
pp. 887-892
Author(s):  
Dani Dordevic ◽  
Simona Jancikova ◽  
Alexandra Lankovova ◽  
Bohuslava Tremlova
Keyword(s):  
Product Development ◽  
Peroxide Value ◽  
Sunflower Oil ◽  
Oxidation Stability ◽  
Storage Conditions ◽  
Human Consumption ◽  
Primary Products ◽  
Oil Mixtures ◽  
The Stability ◽  
Cold Pressed

The aim of the study was to evaluate the stability of cold-pressed sunflower oil mixed with different seeds and herb. The seeds and herb were added at 1% and 5% concentrations; samples were divided into 2 groups: stored in the dark and light. The primary products of oxidation and chlorophyll content were monitored during 3 months of storage. The results showed very low oxidation stability of experimentally produced cold-pressed oil mixtures/dressings, especially during storage on the light. The samples with 5% of hemp herb addition showed the best stability since they have peroxide value under 20 mekv O2.kg-1, both in the dark and on the light. Other samples, both stored in the dark and on light, were declared as not for human consumption due to high oxidative product development. The research represents an important storability evaluation of products that can be found on the market and that can be found very attractive for consumers.

scholarly journals The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 62 ◽  
Author(s):  
Hui Hu ◽  
Hongzhi Liu ◽  
Aimin Shi ◽  
Li Liu ◽  
Marie Fauconnier ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Acid Value ◽  
Oil Extraction ◽  
Extraction Yield ◽  
Peanut Oil ◽  
Flavor Quality ◽  
Untreated Sample ◽  
Codex Standard ◽  
Cold Pressed

The purpose of the present study is to investigate the changes in extraction yield, physicochemical properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard. Compared with the untreated sample, a significant (p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed. MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor.

Influence of microwave pretreatment on the flavor attributes and oxidative stability of cold-pressed rapeseed oil

2018 ◽  
Vol 37 (3) ◽  
pp. 397-408 ◽  
Author(s):  
Xiaofeng Ren ◽  
Lin Wang ◽  
Baoguo Xu ◽  
Benxi Wei ◽  
Yaogang Liu ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rapeseed Oil ◽  
Microwave Pretreatment ◽  
Cold Pressed

Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil

2002 ◽  
Vol 214 (4) ◽  
pp. 294-298 ◽  
Author(s):  
Anna Koski ◽  
Eleni Psomiadou ◽  
Maria Tsimidou ◽  
Anu Hopia ◽  
Panos Kefalas ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Rapeseed Oil ◽  
Virgin Olive Oil ◽  
Minor Constituents ◽  
Cold Pressed

Oxidative Stability of Tengjiao (Zanthoxylum schinifolium) Oil with Added Compound Antioxidants

2013 ◽  
Vol 791-793 ◽  
pp. 80-83
Author(s):  
Dong Li ◽  
Yong Zuo ◽  
Chao Yu ◽  
Zhi Ping Feng ◽  
Wen Ting Wang
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Acid Value ◽  
Minimum Amount ◽  
Optimum Amount ◽  
Oven Test ◽  
Zanthoxylum Schinifolium ◽  
Better Than

The oxidative stability of Tengjiao (Zanthoxylum schinifolium) Oil with added single or compound antioxidants were studied by Schaal-oven test according to the peroxide value (PV) and acid value (AV) .The results indicate that, TBHQ be used as the single antioxidant, the optimum amount was 0.015%, the affection more than 0.015% was not obvious. TBHQ be used as the compound antioxidant, the minimum amount of significant antioxidant activity was 0.01%, and the best amount was 0.015% TBHQ + 0.005% AP, which was better than 0.015% and 0.02% TBHQ.

scholarly journals Effects of roasting and boiling on the yield, quality and oxidative stability of extracted soya bean oil

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Samuel Kofi Tulashie 1 ◽  
Francis Kotoka ◽  
Amponsah Preko Appiah 1 ◽  
Philip Awuah 2 ◽  
Bright K.A. Baiden 3
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Thermal Treatment ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Treatment Time ◽  
Acid Value ◽  
Soya Bean ◽  
Oil Yield ◽  
Yield Quality

In this study, the effect of roasting and boiling on the yield and oxidative stability of soya beanoil was investigated. The oil was soxhlet extracted and the oxidative stability was determined bythe free fatty acid value, acid value and peroxide value. The results showed that the oil yield, freefatty acid value, acid value and peroxide value were significantly affected by roasting, boiling,and the thermal treatment time. The percentage oil yield in the control oil sample was 18.51%,which increased to 20.24% and 20.73% after boiling and roasting respectively, at 40mins. Thecorresponding free fatty acid and the peroxide value of the control oil sample were 0.14% and2.04 meqO2/kg, which increased to 0.82% and 6.60 meqO2/kg by roasting, and 0.47% and 5.62meqO2/kg by boiling respectively. Thus the oil yield, free fatty acid value, peroxide value, andacid value increased with increasing roasting and boiling time.The results indicate that roasting provides a higher oil yield than boiling, but boiled oil hashigher oxidative stability than roasted oil.

scholarly journals ESTIMATION OF OXIDATIVE STABILITY OF THE LIPID COMPLEX OF CREAMY-SHAKEN CANDIES WITH CHIA SEEDS AT STORAGE

2020 ◽  
Vol 2 ◽  
pp. 54-62
Author(s):  
Оlena Shydakova-Kameniuka ◽  
Oleksii Shkliaiev ◽  
Olga Samokhvalova ◽  
Maya Artamonova ◽  
Galyna Stepankova ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Raw Material ◽  
Human Organism ◽  
Lipid Complex ◽  
Lipid Component ◽  
Storage Term

One of ways of developing the confectionary industry is a search for raw material resources with a high content of nutrients, useful for the human organism. A promising type of such raw materials is non-traditional oil seeds, especially chia seeds. The aim of the study was to estimate the oxidative stability of the lipid complex of creamy-shaken candies with chia seeds at storage. It is noted, that lipase of chia seeds doesn’t manifest activity in an acid medium. That is why chia seeds introduction to creamy-shaken candies (with рН<6,0) doesn’t accelerate hydrolytic disintegration of their lipid component at storage. A type of jelly-former, used at candy production (agar-agar, pectin, modified starch), doesn’t influence the accumulation dynamics of free fatty acids in candies. It is noted, that the lipid component of creamy-shaken candies, produced with agar-agar and pectin, is characterized with the equal dynamics of a peroxide value. The accumulation of peroxide compounds in starch products takes place slower. It has been established, that despite the high content of polyunsaturated fatty acids, the lipid component of candies with chia seeds comparing with control is characterized by less inclination to oxidation. It is noted, that at the 30th day of storage relative changes of peroxide value indices of products with supplements are 1.00 and 0.81 against 1.85 and 1.49 in control samples on agar-agar (pectin) and starch respectively. The braking effect of chia seeds on oxidizing processes is conditioned by the high content of tocopherols and phenol compounds (quercetin, coffee, chlorogenic acids, rutin, polyphenol compounds) with antioxidant properties in them. It has been established, that during the studied storage term products didn’t gain a rancid smack, testifying to the accumulation of secondary oxidation processes. The structure and color of the studied samples of candies didn’t also change. That is during the normative storage term (60 days) creamy-shaken candies with chia seeds correspond to normative requirements by organoleptic parameters and quality ones of the lipid complex.

scholarly journals Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1637
Author(s):  
Małgorzata Wroniak ◽  
Marianna Raczyk ◽  
Bartosz Kruszewski ◽  
Edyta Symoniuk ◽  
Dominika Dach
Keyword(s):  
Rapeseed Oil ◽  
Palm Olein ◽  
Stability Index ◽  
Acid Value ◽  
Protein Product ◽  
Smoke Point ◽  
Deep Frying ◽  
Chlorophyll Pigments ◽  
High Oleic ◽  
Cold Pressed

One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170–190 °C, and it requires a relatively short time. The aim of this study was to analyze the thermo-oxidative changes occurring during the deep frying of products such as potatoes and tofu in cold pressed rapeseed oils and palm olein. Cold pressed rapeseed oil from hulled seeds (RO), cold pressed high oleic rapeseed oil from hulled seeds (HORO), and palm olein (PO) (for purposes of comparison) were used. Characterization of fresh oils (after purchase) and oils after 6, 12, and 18 h of deep frying process of a starch product (potatoes) and a protein product (tofu) was performed. The quality of oils was analyzed by determining peroxide value, acid value, p-anisidine value, content of carotenoid and chlorophyll pigments, polar compounds, smoke point, color (CIE L*a*b*), fatty acids content and profile, calculation of lipid nutritional quality indicators, and oxidative stability index (Rancimat). Cold pressed high oleic rapeseed oil was more stable during deep frying compared to cold pressed rapeseed oil, but much less stable than palm olein. In addition, more thermo-oxidative changes occurred in the tested oils when deep frying the starch product (potatoes) compared to the deep frying of the protein product (tofu).

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