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Lu X, Gao P, Lv Y, Zhang Y, Wang F. Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes. J Food Sci 2024. [PMID: 39004805 DOI: 10.1111/1750-3841.17186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 04/08/2024] [Accepted: 06/10/2024] [Indexed: 07/16/2024]
Abstract
Walnut oil is an edible oil with high nutritional value, and the roasting process influences its quality and flavor. This study aimed to investigate the effects of roasting on the fatty acid composition, bioactive compounds (tocopherols, polyphenols, and phytosterols), and antioxidant capacity of walnut oil. Additionally, the aroma compounds and sensory characteristics were evaluated to comprehensively assess the variations in walnut oil after roasting. Roasting resulted in no notable impact on the fatty acid composition of walnut oil but increased the content of tocopherols and polyphenols in walnut oil, increasing its antioxidant capacity. Heavy roasting (160°C/20 min) reduced the phytosterol content in walnut oil by 2.3%. In total, 146 volatile compounds were detected in both cold-pressed and roasted walnut oil using headspace solid-phase microextraction-gas chromatography-mass spectrometry, and 32 key aroma compounds were identified. Aromatic aldehydes, aliphatic aldehydes, and heterocyclic compounds significantly contributed to fragrant walnut oil. Furthermore, the principal component analysis based on quality characteristics and sensory evaluation indicated that moderate roasting (130°C/20 min, 130°C/30 min, and 160°C/10 min) provided walnut oil with a sweet, nutty, and roasted aroma, as well as high levels of linoleic acid, phytosterols, and γ-tocopherol. Although heavy roasting (160°C/15 min and 160°C/20 min) enhanced the antioxidant capacities of walnut oils due to high levels of polyphenols, the oils exhibited an unpleasant burnt aroma. This study showed that roasting promoted the quality and flavor of walnut oil, and moderate conditions endowed walnut oil with a characteristic-rich flavor while maintaining excellent quality.
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Affiliation(s)
- Xinzhu Lu
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, P. R. China
| | - Peng Gao
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, P. R. China
| | - Yaru Lv
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, P. R. China
| | - Yu Zhang
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, P. R. China
| | - Fengjun Wang
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, P. R. China
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2
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Huang H, Chu B, Yuan Q, Gao P, Zhong W, Yin J, Hu C, He D, Jiang X, Wang X. Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1953-1961. [PMID: 37897493 DOI: 10.1002/jsfa.13082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 09/17/2023] [Accepted: 10/28/2023] [Indexed: 10/30/2023]
Abstract
BACKGROUND A new enzymatic hydrolysis-based process inspired by the Maillard reaction can produce strong flavored, high-value rapeseed oil that meets safety requirements. In the present study, the effect of reaction time (10-30 min) and temperature (130-160 °C) on the physicochemical properties, nutritional status, fatty acids composition and key aroma compounds of fragrant rapeseed oil (FRO) was investigated. RESULTS An increasing reaction time and temperature substantially decreased the total tocopherol, polyphenol and sterol contents of FRO, but increased benzo[a]pyrene content, as well as the acid and peroxide values, which did not exceed the European Union legislation limit. Among the volatile components, 2,5-dimethyl was the main substance contributing to the barbecue flavor of FRO. The 150 °C for 30 min reaction conditions produced a FRO with a strong, fragrant flavor, with high total tocopherol (560.15 mg kg-1 ), polyphenol (6.82 mg kg-1 ) and sterol (790.65 mg kg-1 ) contents; acceptable acid (1.60 mg g-1 ) and peroxide values (4.78 mg g-1 ); and low benzo[a]pyrene (1.39 mg g-1 ) content. These were the optimal conditions for the enzymatic Maillard reaction, according to the principal component analysis. Furthermore, hierarchical cluster analysis showed that reaction temperature had a stronger effect on FRO than reaction time. CONCLUSION The optimal enzymatic Maillard reaction conditions for the production of FRO are heating at 150 °C for 30 min. These findings provide new foundations for better understanding the composition and flavor profile of FRO, toward guiding its industrial production. © 2023 Society of Chemical Industry.
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Affiliation(s)
- He Huang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Baijun Chu
- COFCO Nutrition and Health Research Institute Co., Ltd, Beijing, China
| | - Qiaona Yuan
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Jiaojiao Yin
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Chuanrong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Dongping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Xiaoming Jiang
- Wuhan Institute for Food and Cosmetic Control, Wuhan, China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, China
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Li H, Han J, Zhao Z, Tian J, Fu X, Zhao Y, Wei C, Liu W. Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil. Front Nutr 2023; 9:1077081. [PMID: 36687692 PMCID: PMC9846541 DOI: 10.3389/fnut.2022.1077081] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Accepted: 11/21/2022] [Indexed: 01/06/2023] Open
Abstract
Introduction The quality of pressed walnut oil can be improved by moderate roasting treatment. Methods This study compared physicochemical characteristics and antioxidant ability of walnut oils pressed from differently roasted pretreated walnuts, analyzed the correlation among these indicators by using Pearson correlation coefficient and correlation coefficient heatmap, and evaluated the volatile organic compounds (VOCs) of walnut oil under optimal pretreatment roasting conditions using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results Hierarchical cluster analysis (HCA) and principal component analysis (PCA) were able to remarkably distinguish walnut oil produced by different roasting processes. In addition, correlation analysis showed that there was a significant impact among indicators. There were 73 VOCs were identified in the optimum roasted treated walnut oil, consisting of 30 aldehydes, 13 alcohols, 11 ketones, 10 esters, 5 acids, 2 oxygen-containing heterocycles, 1 nitrogen-containing heterocycle and 1 other compound. GC-IMS results showed that aldehydes contributed significantly to the volatile flavor profile of walnut oil, especially (E)-2-heptenal, (E)-2-pentenal and hexenal. Discussion The properties of walnut oil based on varying roasting pretreatment of walnut kernels were significantly differentiated. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil.
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Affiliation(s)
- Huankang Li
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Jiajia Han
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Zhongkai Zhao
- College of Life Sciences and Technology, Xinjiang University, Ürümqi, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xizhe Fu
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Yue Zhao
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Changqing Wei
- School of Food Science and Technology, Shihezi University, Shihezi, China,Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, China,*Correspondence: Changqing Wei,
| | - Wenyu Liu
- School of Food Science and Technology, Shihezi University, Shihezi, China,Wenyu Liu,
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Drabińska N, Siger A, Jeleń H. Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry as a tool for tracking roasting-induced changes in the volatilome of cold-pressed rapeseed oil. Anal Bioanal Chem 2022; 415:2523-2534. [PMID: 36567330 PMCID: PMC10149463 DOI: 10.1007/s00216-022-04486-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 12/03/2022] [Accepted: 12/13/2022] [Indexed: 12/27/2022]
Abstract
The aim of this study was to track changes in the volatilome of cold-pressed oil and press cakes obtained from roasted seeds and to combine it with the profile of non-volatile metabolites in a single study, in order to understand pathways of volatile organic compound (VOC) formation caused by thermal processing. Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry was used for the analysis of VOCs in cold-pressed oils and corresponding press cakes obtained after roasting of seeds at 140 and 180 °C prior to pressing. Contents of primary metabolites (amino acids, saccharides, fatty acids) as well as selected secondary metabolites (glucosinolates, polyphenols) were determined, as many of them serve as precursors to volatile compounds formed especially in thermal reactions. After roasting, the formation of Maillard reaction products increased, which corresponded to the reduction of free amino acids and monosaccharides. Moreover, levels of the products of thermal oxidation of fatty acids, such as aldehydes and ketones, increased with the increasing temperature of roasting, although no significant changes were noted for fatty acids. Among sulphur-containing compounds, contents of the products and intermediates of methionine Strecker degradation increased significantly with the increasing temperature of roasting. Degradation of glucosinolates to nitriles occurred after thermal treatment. The results of this study confirmed that seed roasting before cold pressing has a significant effect on the volatiles, but also indicated roasting-induced changes in non-volatile metabolites of oil and press cake. Such an approach helps to understand metabolic changes occurring during rapeseed processing in cold-pressed oil production.
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Affiliation(s)
- Natalia Drabińska
- Food Volatilomics and Sensomics Group, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznań, Poland
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Henryk Jeleń
- Food Volatilomics and Sensomics Group, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznań, Poland.
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Gaber MAFM, Mansour MP, Trujillo FJ, Juliano P. Microwave pre-treatment of canola seeds and flaked seeds for increased hot expeller oil yield. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:323-332. [PMID: 33505076 PMCID: PMC7813898 DOI: 10.1007/s13197-020-04545-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/22/2020] [Accepted: 05/21/2020] [Indexed: 06/12/2023]
Abstract
Microwave (MW) pre-treatment of canola seeds or flaked seeds was found to be a superior alternative to the conventional thermal pre-treatment (steam). Flaked seeds were "cooked" (heat-treated) with steam or using microwave treatments in the temperature range of 62-130 °C prior to expeller pressing. Microwave cooking at 100 °C resulted in the highest increase in the pressed oil yield, which is an increase of 3.7% (w/w) on a pressed oil basis or 9.0% (oil in seed basis) compared with steam cooking. Whole canola seeds conditioning was conducted with microwaves or steam, in the temperature range of 40-75 °C, followed by microwave or steam cooking at 100 °C to evaluate the effect of MW treatment during conditioning on the expeller oil yield. The use of a continuous microwave process for combined conditioning of whole seeds at 55 °C and subsequent cooking of flaked seeds at 100 °C resulted in a 4.0% increase in expeller oil yield, compared with steam conditioning and cooking. The influence of dry basis (db %) moisture contents of 5%, 11.5%, and 16.5% on oil yield after steam or MW treatments of seeds and flaked seeds was also studied. The moisture content of 11.5% (db %) yielded the highest net oil yield for both MW and steam at best conditioning and cooking temperatures of 55 °C and 100 °C, respectively. No significant impact of MW cooking was seen on oil quality compared with conventional steam cooking.
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Affiliation(s)
- Mohammed A. Fouad M. Gaber
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW Australia
- CSIRO Agriculture and Food, Melbourne, VIC Australia
| | | | - Francisco J. Trujillo
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW Australia
| | - Pablo Juliano
- CSIRO Agriculture and Food, Melbourne, VIC Australia
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6
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Yuan Q, Tu M, Gao P, Hu C, He D. Comparative Analysis of Rapeseed Oils Prepared by Three Different Methods. J Oleo Sci 2020; 69:1641-1648. [PMID: 33177280 DOI: 10.5650/jos.ess20188] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Flavoured rapeseed oils prepared using traditional technologies (oils A and B) and a fragrant rapeseed oil obtained using an enzymatic Maillard reaction (oil C) were analysed to show that oil C featured basic indicators and a fatty acid composition similar to those of traditional oils while exhibiting a higher comprehensive sensory evaluation score. Volatile component, odour activity value (OAV), and relative odour activity value (ROAV) analyses revealed that oil C had an elevated content of pyrazines (20.83%) and aldehydes (38.15%), which resulted in stronger charred and caramel flavours. The aroma of oil C was directly impacted by 3-methylbutyraldehyde (OAV > 1) and was modified by 3-methylthiopropionaldehyde and nonanal (RAOV > 1 in both cases). Thus, the developed technology was found to be well suited for the production of novel and safe fragrant rapeseed oil.
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Affiliation(s)
- Qiaona Yuan
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University
| | - Mengjie Tu
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University
| | - Pan Gao
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University
| | - Chuanrong Hu
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University
| | - Dongping He
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University
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7
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Yu G, Guo T, Huang Q. Preparation of rapeseed oil with superhigh canolol content and superior quality characteristics by steam explosion pretreatment technology. Food Sci Nutr 2020; 8:2271-2278. [PMID: 32405384 PMCID: PMC7215231 DOI: 10.1002/fsn3.1502] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 12/02/2019] [Accepted: 12/09/2019] [Indexed: 01/15/2023] Open
Abstract
In this study, rapeseed was pretreated by steam explosion pretreatment technology and subsequently pressed to prepare rapeseed oil. GC, UPLC, and HPLC techniques were employed to analyze the quality characteristics of the rapeseed oil, including the canolol content and other quality characteristics. Additionally, the effect of steam explosion pretreatment technology on the canolol content of rapeseed oil was studied and the formation mechanism of canolol elucidated. The results revealed that when the steam explosion pressure reached 1.0 MPa, the canolol content of the tested oil increased from 41.21 to 2,168.69 mg/kg (52.63-fold increase) and that sinapic acid played a significant role in the conversion of canolol. Thus, the sinapine was converted into the intermediate (sinapic acid) by hydrolysis, which in turn was transformed into canolol through decarboxylation. The instantaneous high-energy environment generated by steam explosion pretreatment could intensify the hydrolysis and decarboxylation reactions of sinapine and sinapinic acid, thereby significantly increasing the canolol content of the oil. To prove the superiority of steam explosion pretreatment, we compared it with other pretreatment technologies, including traditional high-temperature roasting and popular microwave pretreatment. The results revealed that rapeseed oil prepared by steam explosion pretreatment displayed the best quality characteristics. This study can be a reference for the preparation process of rapeseed oil with superhigh canolol content and superior quality characteristics using steam explosion pretreatment.
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Affiliation(s)
- Gaiwen Yu
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
- Oil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhanChina
| | - Tingting Guo
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
- Oil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhanChina
| | - Qingde Huang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Hubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
- Oil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhanChina
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8
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Różańska MB, Kowalczewski PŁ, Tomaszewska-Gras J, Dwiecki K, Mildner-Szkudlarz S. Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils. Antioxidants (Basel) 2019; 8:E313. [PMID: 31426327 PMCID: PMC6720800 DOI: 10.3390/antiox8080313] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 08/03/2019] [Accepted: 08/14/2019] [Indexed: 11/17/2022] Open
Abstract
The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the process of roasting oil seeds, prior to pressing them, on the basic characteristics of the oils produced and their oxidative stability. The differential scanning calorimetry (DSC) technique was used to study the process of oxidation of the oil samples in an oxygen-flow cell. Chromatographic analysis revealed that roasting the seeds increased the levels of chlorophyll and β-carotene in all the cold-pressed oils. Similar results were observed for the oil's antioxidant activity, measured by the scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method. Our results also indicated that roasting seeds prior to pressing them for oil had a positive effect on the oil's stability, as determined by the DSC method. This manifested in both the extension of oxidation induction time and the final oxidation time.
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Affiliation(s)
- Maria Barbara Różańska
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | | | - Jolanta Tomaszewska-Gras
- Department of Food Safety and Quality Management, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | - Krzysztof Dwiecki
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland
| | - Sylwia Mildner-Szkudlarz
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland.
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9
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Szydłowska‐Czerniak A, Tułodziecka A, Momot M, Stawicka B. Physicochemical, Antioxidative, and Sensory Properties of Refined Rapeseed Oils. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12199] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | - Agnieszka Tułodziecka
- Faculty of ChemistryNicolaus Copernicus University in Toruń 7 Gagarin Street, 87‐100, Toruń Poland
| | - Monika Momot
- Faculty of ChemistryNicolaus Copernicus University in Toruń 7 Gagarin Street, 87‐100, Toruń Poland
- ZT “Kruszwica” S.A. 42 Niepodległości Street, 88‐150, Kruszwica Poland
| | - Barbara Stawicka
- ZT “Kruszwica” S.A. 42 Niepodległości Street, 88‐150, Kruszwica Poland
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10
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Gao P, Cao Y, Liu R, Jin Q, Wang X. Phytochemical Content, Minor-Constituent Compositions, and Antioxidant Capacity of Screw-Pressed Walnut Oil Obtained from Roasted Kernels. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800292] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Pan Gao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Yi Cao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Ruijie Liu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
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11
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Sánchez RJ, Fernández MB, Nolasco SM. Hexane‐Free Green Solvent Extraction of Canola Oil From Microwave‐Pretreated Seeds and of Antioxidant‐Rich Byproducts. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800209] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ramiro J. Sánchez
- TECSE, Facultad de IngenieríaUniversidad Nacional del Centro de la Provincia de Buenos AiresAvda del Valle 5737B7400JWIOlavarríaBuenos AiresArgentina
- CONICETComisión Nacional de Investigaciones Científicas y TécnicasBuenos AiresArgentina
| | - María B. Fernández
- TECSE, Facultad de IngenieríaUniversidad Nacional del Centro de la Provincia de Buenos AiresAvda del Valle 5737B7400JWIOlavarríaBuenos AiresArgentina
- CIFICENUniversidad Nacional del Centro de la Provincia de Buenos Aires − CONICET‐CICTandilArgentina
| | - Susana M. Nolasco
- TECSE, Facultad de IngenieríaUniversidad Nacional del Centro de la Provincia de Buenos AiresAvda del Valle 5737B7400JWIOlavarríaBuenos AiresArgentina
- CICComisión de Investigaciones Científicas de la Provincia de Buenos AiresBuenos AiresArgentina
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12
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Rękas A, Wroniak M. Oxidation kinetics of rapeseed oil pressed from microwave pre-treated seeds during long-term storage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13630] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Agnieszka Rękas
- Department of Food Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Nowoursynowska St. 159c; 02-787 Warsaw Poland
| | - Małgorzata Wroniak
- Department of Food Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Nowoursynowska St. 159c; 02-787 Warsaw Poland
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13
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Rękas A, Siger A, Wroniak M. The effect of microwave pre-treatment of rapeseed on the degradation kinetics of lipophilic bioactive compounds of the oil during storage. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.0670171] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This study examined the storage stability of tocochromanols and carotenoids in the oils prepared from microwave pre-treated (MV) rapeseeds (2-10 min, 800W) during storage at 20 °C for 12 months. In line with lipophilic antioxidant degradation throughout the storage period, changes in the antioxidant capacity of the oil were monitored. Microwaving significantly affected the concentration of lipophilic antioxidants in the oil. After 10 min of MV pre-treatment the highest content of total tocochromanols (76.64 mg/100g) was achieved, whereas a maximum carotenoid concentration (861.28 μg/100g) was obtained following 6 min seed MV pre-treatment. The degradation kinetics for the tocochromanols and carotenoids followed a zero-order kinetic model. From the kinetic analysis, it was shown that the degradation rate constant (k) of both tocochromanols and carotenoids decreased with longer seed exposure to MV radiation. The kinetics of antioxidant capacity degradation during the storage of oils followed a zero-order reaction. The rate of antioxidant capacity degradation in the control oil was higher (k=9.1 x 10-2 mmol TEAC/l/month) compared with oils prepared from MV pre-treated seeds (k=6.8-8.0 x 10-2 mmol TEAC/l/month).
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14
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Octyl sinapate as a new antioxidant to improve oxidative stability and antioxidant activity of rapeseed oil during accelerated storage. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3053-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Rękas A, Siger A, Wroniak M, Ścibisz I. Phytochemicals and Antioxidant Activity Degradation Kinetics During Long‐Term Storage of Rapeseed Oil Pressed From Microwave‐Treated Seeds. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700283] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Agnieszka Rękas
- Faculty of Food SciencesDepartment of Food TechnologyWarsaw University of Life SciencesNowoursynowska St. 159c02‐787 WarsawPoland
| | - Aleksander Siger
- Faculty of Food Sciences and NutritionDepartment of Food Biochemistry and AnalysisPoznań University of Life SciencesWojska Polskiego St. 2860‐637 PoznańPoland
| | - Małgorzata Wroniak
- Faculty of Food SciencesDepartment of Food TechnologyWarsaw University of Life SciencesNowoursynowska St. 159c02‐787 WarsawPoland
| | - Iwona Ścibisz
- Faculty of Food SciencesDepartment of Food TechnologyWarsaw University of Life SciencesNowoursynowska St. 159c02‐787 WarsawPoland
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Rękas A, Ścibisz I, Siger A, Wroniak M. The effect of microwave pretreatment of seeds on the stability and degradation kinetics of phenolic compounds in rapeseed oil during long-term storage. Food Chem 2017; 222:43-52. [DOI: 10.1016/j.foodchem.2016.12.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Revised: 11/07/2016] [Accepted: 12/04/2016] [Indexed: 12/20/2022]
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