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Sookwong P, Yuenyong J, Bennett C. Bioactive Constituents in Cold-Pressed Plant Oils: Their Structure, Bioactivity and Chromatographic Analysis. J Oleo Sci 2024; 73:393-409. [PMID: 38556275 DOI: 10.5650/jos.ess23164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/02/2024] Open
Abstract
Cold-pressed oils are oils prepared from pressing plant materials with a screw or hydraulic press, yielding oils with little contamination of harmful chemicals and high content of nutrients and functional constituents. Cold-pressed oils have gained increasing recognition as food supplements for preventing and ameliorating body deterioration due to ageing and the progression of lifestyle diseases or non-communicable diseases. This article aimed to review their structure, bioactivity, and chromatographic analysis of the mostly found functional compounds in cold-pressed oils, including phytosterols, carotenoids, tocols (tocopherols and tocotrienols), phenolic compounds (flavonoids, phenolic acids, tannins, stilbenes, and lignans), and squalene.
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Affiliation(s)
- Phumon Sookwong
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University
| | - Jitkunya Yuenyong
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University
- The Graduate School, Chiang Mai University
| | - Chonlada Bennett
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University
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2
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Rabiej-Kozioł D, Momot-Ruppert M, Stawicka B, Szydłowska-Czerniak A. Health Benefits, Antioxidant Activity, and Sensory Attributes of Selected Cold-Pressed Oils. Molecules 2023; 28:5484. [PMID: 37513356 PMCID: PMC10385027 DOI: 10.3390/molecules28145484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 07/30/2023] Open
Abstract
The consumption of cold-pressed oils (CPOs) has continuously increased due to their health-promoting compounds, such as polyunsaturated fatty acid (PUFA), tocopherols, sterols, and polyphenols. This study focused on the estimation and comparison of the physicochemical properties and sensory quality of six CPOs: linseed oil (CPLO), pumpkin oil (CPPO), milk thistle oil (CPMTO), rapeseed oil (CPRO), camelina oil (CPCO), and sunflower oil (CPSO), which are the most popular in the Polish market. These oils were analysed for their fatty acid composition (FAC), their tocopherol, sterol, polycyclic aromatic hydrocarbon (PAHs), water, and volatile matter (WVM) contents, as well as their antioxidant activity (AA) and oxidative stability parameters. Moreover, quantitative descriptive analysis (QDA) was performed to obtain detailed information on the sensory profiles and quantitative data on the CPOs' attributes that affected consumer acceptability and purchase intent. All of the analysed CPOs were rich in PUFA (27.94-68.42%). They were characterised by the different total amounts of health-beneficial compounds, such as tocopherols (TTC = 44.04-76.98 mg/100 g), sterols (TSC = 300-684 mg/100 g), and polyphenols (TPC = 2.93-8.32 mg GA/100 g). Additionally, their AA was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) methods, with results ranging between 185.36-396.63, 958.59-1638.58, and 61.93-119.21 µmol TE/100 g, respectively. However, the deterioration parameters of CPOs, such as peroxide values (PV = 0.24-4.61 meq O2/kg), p-anisidine values (pAnV = 0.39-4.77), acid values (AV = 0.31-2.82 mg KOH/g), and impurity amounts (Σ4PAHs = 1.16-8.76 μg/kg and WVM = 0.020-0.090%), did not exceed the level recommended by the Codex Alimentarius Commission. The obtained results indicated that all of the investigated CPOs are valuable sources of health-promoting bioactive compounds.
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Affiliation(s)
- Dobrochna Rabiej-Kozioł
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (D.R.-K.); (M.M.-R.)
| | - Monika Momot-Ruppert
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (D.R.-K.); (M.M.-R.)
- Bunge Polska Sp. z o.o., Niepodległości 42, 88-150 Kruszwica, Poland;
| | - Barbara Stawicka
- Bunge Polska Sp. z o.o., Niepodległości 42, 88-150 Kruszwica, Poland;
| | - Aleksandra Szydłowska-Czerniak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (D.R.-K.); (M.M.-R.)
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3
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Russo M, Yan F, Stier A, Klasen L, Honermeier B. Erucic acid concentration of rapeseed ( Brassica napus L.) oils on the German food retail market. Food Sci Nutr 2021; 9:3664-3672. [PMID: 34262725 PMCID: PMC8269665 DOI: 10.1002/fsn3.2327] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 03/27/2021] [Accepted: 04/06/2021] [Indexed: 12/11/2022] Open
Abstract
Rapeseed oil is one of the most important vegetable oils in Germany. It has a favorable fatty acid composition but also contains a certain amount of erucic acid (EA). As the result of toxicological considerations regarding this fatty acid, the European Food Safety Authority (EFSA) established a tolerable daily intake (TDI) for EA of 7 mg/kg body weight in 2016. On this basis, the maximum EA levels for vegetable oils allowed in the European Union have been reduced shortly from 50 to 20 g/kg, and for infant formula and follow-on formula from 10 to 4 g/kg. However, rapeseed oil is also recommended for the preparation of homemade food for infants and children. Little is known about the actual EA concentrations of rapeseed oils on the German retail market. Current data are especially important for the necessary reassessment of its recommendation in infant and child nutrition based on the established TDI. Three hundred representative rapeseed oil samples were purchased in retail stores across Germany. EA concentrations, determined by GC-FID, were in a range of 0.17-9.68 g/kg, with 241 samples being even below 4 g/kg. All oils were below the maximum level valid at the time of this investigation, and even below the newly established lower maximum level of 20 g/kg. The major part also met the requirements for infant and follow-on formula. The representative results provide valuable current data for the necessary reassessment of the dietary recommendations for infant and child nutrition based on the established TDI.
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Affiliation(s)
- Marco Russo
- Institute of Agronomy & Plant Breeding IJustus Liebig University GiessenGiessenGermany
| | - Feng Yan
- Institute of Agronomy & Plant Breeding IJustus Liebig University GiessenGiessenGermany
| | - Annegret Stier
- Institute of Agronomy & Plant Breeding IJustus Liebig University GiessenGiessenGermany
| | - Linda Klasen
- Nutritional EpidemiologyDepartment of Nutrition and Food SciencesUniversity of BonnBonnGermany
| | - Bernd Honermeier
- Institute of Agronomy & Plant Breeding IJustus Liebig University GiessenGiessenGermany
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4
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Zhang Y, Wu Y, Chen S, Yang B, Zhang H, Wang X, Granvogl M, Jin Q. Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment. Compr Rev Food Sci Food Saf 2021; 20:3983-4018. [PMID: 34148290 DOI: 10.1111/1541-4337.12780] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 05/07/2021] [Accepted: 05/09/2021] [Indexed: 01/11/2023]
Abstract
As one of the three major vegetable oils in the world, rapeseed oil is appreciated for its high nutritional value and characteristic flavor. Flavor is an essential attribute, determining rapeseed oil quality and consumer acceptance. The present manuscript provides a systematic literature review of recent advances and knowledge on the flavor of rapeseed oil, which focuses on aroma-active as well as off-flavor compounds, flavor analysis techniques (i.e., extraction, qualitative, quantitative, sensory, and chemometric methods), and effects of treatments (storage, dehulling, roasting, microwave, flavoring with herbs, refining, and oil heating) on flavor from sensory and molecular perspectives. One hundred thirty-seven odorants found in rapeseed oil from literature are listed and possible formation pathways of some key aroma-active compounds are also proposed. Future flavor analysis techniques will evolve toward time-saving, portability, real-time monitoring, and visualization, which aims to obtain a "complete" flavor profile of rapeseed oil. The changes of volatile compounds in rapeseed oil under different treatments are summarized in this view. Studies to elucidate the influence of different treatments on the formation of aroma-active compounds are needed to get a deeper understanding of factors leading to the variations of rapeseed oil flavor.
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Affiliation(s)
- Youfeng Zhang
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.,Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Stuttgart, Germany
| | - Yuqi Wu
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Sirui Chen
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Binbin Yang
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Michael Granvogl
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Stuttgart, Germany
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
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5
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Cimino C, Maurel OM, Musumeci T, Bonaccorso A, Drago F, Souto EMB, Pignatello R, Carbone C. Essential Oils: Pharmaceutical Applications and Encapsulation Strategies into Lipid-Based Delivery Systems. Pharmaceutics 2021; 13:pharmaceutics13030327. [PMID: 33802570 PMCID: PMC8001530 DOI: 10.3390/pharmaceutics13030327] [Citation(s) in RCA: 81] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 02/12/2021] [Accepted: 02/24/2021] [Indexed: 12/14/2022] Open
Abstract
Essential oils are being studied for more than 60 years, but a growing interest has emerged in the recent decades due to a desire for a rediscovery of natural remedies. Essential oils are known for millennia and, already in prehistoric times, they were used for medicinal and ritual purposes due to their therapeutic properties. Using a variety of methods refined over the centuries, essential oils are extracted from plant raw materials: the choice of the extraction method is decisive, since it determines the type, quantity, and stereochemical structure of the essential oil molecules. To these components belong all properties that make essential oils so interesting for pharmaceutical uses; the most investigated ones are antioxidant, anti-inflammatory, antimicrobial, wound-healing, and anxiolytic activities. However, the main limitations to their use are their hydrophobicity, instability, high volatility, and risk of toxicity. A successful strategy to overcome these limitations is the encapsulation within delivery systems, which enable the increase of essential oils bioavailability and improve their chemical stability, while reducing their volatility and toxicity. Among all the suitable platforms, our review focused on the lipid-based ones, in particular micro- and nanoemulsions, liposomes, solid lipid nanoparticles, and nanostructured lipid carriers.
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Affiliation(s)
- Cinzia Cimino
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (C.C.); (T.M.); (A.B.); (R.P.)
| | - Oriana Maria Maurel
- Department of Biomedical and Biotechnological Sciences, University of Catania, 95125 Catania, Italy; (O.M.M.); (F.D.)
| | - Teresa Musumeci
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (C.C.); (T.M.); (A.B.); (R.P.)
| | - Angela Bonaccorso
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (C.C.); (T.M.); (A.B.); (R.P.)
| | - Filippo Drago
- Department of Biomedical and Biotechnological Sciences, University of Catania, 95125 Catania, Italy; (O.M.M.); (F.D.)
| | - Eliana Maria Barbosa Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal;
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal
| | - Rosario Pignatello
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (C.C.); (T.M.); (A.B.); (R.P.)
| | - Claudia Carbone
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (C.C.); (T.M.); (A.B.); (R.P.)
- Correspondence:
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Gaca A, Kludská E, Hradecký J, Hajšlová J, Jeleń HH. Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage. Molecules 2021; 26:molecules26020285. [PMID: 33430033 PMCID: PMC7827483 DOI: 10.3390/molecules26020285] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 12/29/2020] [Accepted: 01/05/2021] [Indexed: 11/16/2022] Open
Abstract
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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Affiliation(s)
- Anna Gaca
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
| | - Eliška Kludská
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, 166 28 Prague 6, Czech Republic; (E.K.); (J.H.); (J.H.)
| | - Jaromír Hradecký
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, 166 28 Prague 6, Czech Republic; (E.K.); (J.H.); (J.H.)
- Faculty of Forestry and Wood Sciences, Czech University of Life Sciences, 165 00 Prague, Czech Republic
| | - Jana Hajšlová
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, 166 28 Prague 6, Czech Republic; (E.K.); (J.H.); (J.H.)
| | - Henryk H. Jeleń
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
- Correspondence: ; Tel.: +48-61-848-72-73
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7
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Sikorska E, Wójcicki K, Kozak W, Gliszczyńska-Świgło A, Khmelinskii I, Górecki T, Caponio F, Paradiso VM, Summo C, Pasqualone A. Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage. Foods 2019; 8:foods8120665. [PMID: 31835617 PMCID: PMC6963837 DOI: 10.3390/foods8120665] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 12/04/2019] [Accepted: 12/05/2019] [Indexed: 12/31/2022] Open
Abstract
The aim of this study was to test the usability of fluorescence spectroscopy to evaluate the stability of cold-pressed rapeseed oil during storage. Freshly-pressed rapeseed oil was stored in colorless and green glass bottles exposed to light, and in darkness for a period of 6 months. The quality deterioration of oils was evaluated on the basis of several chemical parameters (peroxide value, acid value, K232 and K270, polar compounds, tocopherols, carotenoids, pheophytins, oxygen concentration) and fluorescence. Parallel factor analysis (PARAFAC) of oil excitation-emission matrices revealed the presence of four fluorophores that showed different evolution throughout the storage period. The fluorescence study provided direct information about tocopherol and pheophytin degradation and revealed formation of a new fluorescent product. Principal component analysis (PCA) performed on analytical and fluorescence data showed that oxidation was more advanced in samples exposed to light due to the photo-induced processes; only a very minor effect of the bottle color was observed. Multiple linear regression (MLR) and partial least squares regression (PLSR) on the PARAFAC scores revealed a quantitative relationship between fluorescence and some of the chemical parameters.
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Affiliation(s)
- Ewa Sikorska
- Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
- Correspondence:
| | - Krzysztof Wójcicki
- Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Wojciech Kozak
- Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Anna Gliszczyńska-Świgło
- Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Igor Khmelinskii
- Department of Chemistry and Pharmacy and Center of Electronics, Optoelectronics and Telecommunications, Faculty of Science and Technology, University of the Algarve, FCT, DQF and CEOT, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Tomasz Górecki
- Faculty of Mathematics and Computer Science, Adam Mickiewicz University, Uniwersytetu Poznańskiego 4, 61-614 Poznań, Poland
| | - Francesco Caponio
- Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari, via Amendola 165/a, I-70126 Bari, Italy
| | - Vito M. Paradiso
- Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari, via Amendola 165/a, I-70126 Bari, Italy
| | - Carmine Summo
- Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari, via Amendola 165/a, I-70126 Bari, Italy
| | - Antonella Pasqualone
- Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari, via Amendola 165/a, I-70126 Bari, Italy
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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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McDowell D, Osorio MT, Elliott CT, Koidis A. Detection of Refined Sunflower and Rapeseed Oil Addition in Cold Pressed Rapeseed Oil Using Mid Infrared and Raman Spectroscopy. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700472] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Daniel McDowell
- Institute for Global Food Security; Queen's University Belfast; 18-30 Malone Road Belfast, BT9 5BN Northern Ireland UK
| | - Maria Teresa Osorio
- Institute for Global Food Security; Queen's University Belfast; 18-30 Malone Road Belfast, BT9 5BN Northern Ireland UK
| | - Christopher T. Elliott
- Institute for Global Food Security; Queen's University Belfast; 18-30 Malone Road Belfast, BT9 5BN Northern Ireland UK
| | - Anastasios Koidis
- Institute for Global Food Security; Queen's University Belfast; 18-30 Malone Road Belfast, BT9 5BN Northern Ireland UK
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10
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Akangbe O, Herák D. Compressive stress, repetitive strain, and optimum expression of oil from bulk volumes of sesame seeds. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- O.L. Akangbe
- Department of Mechanical Engineering; Czech University of Life Sciences, Kamýcká 129, 16521 Praha 6 - Suchdol; Prague Czech Republic
| | - D. Herák
- Department of Mechanical Engineering; Czech University of Life Sciences, Kamýcká 129, 16521 Praha 6 - Suchdol; Prague Czech Republic
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11
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Bonte A, Schweiger R, Pons C, Wagner C, Brühl L, Matthäus B, Müller C. Metabolic Changes during Storage of Brassica napus Seeds under Moist Conditions and the Consequences for the Sensory Quality of the Resulting Virgin Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:11073-11084. [PMID: 29205038 DOI: 10.1021/acs.jafc.7b04149] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Virgin rapeseed (Brassica napus) oil is a valuable niche product, if delivered with a high quality. In this study, the effects of moist storage of B. napus seeds for 1 to 4 days on the seed metabolome and the chemo-sensory properties of the produced oils were determined. The concentrations of several primary metabolites, including monosaccharides and amino acids, rapidly increased in the seeds, probably indicating the breakdown of storage compounds to support seed germination. Seed concentrations of indole glucosinolates increased with a slight time offset suggesting that amino acids may be used to modify secondary metabolism. The volatile profiles of the oils were pronouncedly influenced by moist seed storage, with the sensory quality of the oils decreasing. This study provides a direct time-resolved link between seed metabolism under moist conditions and the quality of the resulting oils, thereby emphasizing the crucial role of dry seed storage in ensuring high oil quality.
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Affiliation(s)
- Anja Bonte
- Department of Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food , Schützenberg 12, 32756 Detmold, Germany
| | - Rabea Schweiger
- Department of Chemical Ecology, Bielefeld University , Universitätsstrasse 25, 33615 Bielefeld, Germany
| | - Caroline Pons
- Department of Chemical Ecology, Bielefeld University , Universitätsstrasse 25, 33615 Bielefeld, Germany
| | - Claudia Wagner
- Institute of Food Chemistry, University of Münster , Corrensstrasse 45, 48149 Münster, Germany
| | - Ludger Brühl
- Department of Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food , Schützenberg 12, 32756 Detmold, Germany
| | - Bertrand Matthäus
- Department of Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food , Schützenberg 12, 32756 Detmold, Germany
| | - Caroline Müller
- Department of Chemical Ecology, Bielefeld University , Universitätsstrasse 25, 33615 Bielefeld, Germany
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12
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Impact of Selected Chemical Characteristics of Cold-Pressed Oils on their Oxidative Stability Determined Using the Rancimat and Pressure Differential Scanning Calorimetry Method. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1081-1] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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13
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Kiralan M, Çalik G, Kiralan S, Ramadan MF. Monitoring stability and volatile oxidation compounds of cold-pressed flax seed, grape seed and black cumin seed oils upon photo-oxidation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9674-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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14
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Zhang Y, Zhai X, Gao L, Jin J, Zhong Q, Sun C, Yan L, Liu R, Akoh CC, Jin Q, Wang X. Quality of Wood-Pressed Rapeseed Oil. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2986-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Youfeng Zhang
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Xinyu Zhai
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Li Gao
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Jun Jin
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Qianhui Zhong
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Chenchen Sun
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Linping Yan
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Ruijie Liu
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Casimir C. Akoh
- ; Department of Food Science and Technology; University of Georgia; Athens GA 30602-2610 USA
| | - Qingzhe Jin
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Xingguo Wang
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
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15
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McDowell D, Elliott CT, Koidis A. Characterization and comparison of UK, Irish, and French cold pressed rapeseed oils with refined rapeseed oils and extra virgin olive oils. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600327] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Daniel McDowell
- Institute for Global Food Security; Queen's University Belfast; Northern Ireland UK
| | | | - Anastasios Koidis
- Institute for Global Food Security; Queen's University Belfast; Northern Ireland UK
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16
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Symoniuk E, Ratusz K, Krygier K. Comparison of the oxidative stability of cold‐pressed rapeseed oil using Pressure Differential Scanning Calorimetry and Rancimat methods. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600182] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Edyta Symoniuk
- Department of Food TechnologyFaculty of Food SciencesWarsaw University of Food ScienceWarsawPoland
| | - Katarzyna Ratusz
- Department of Food TechnologyFaculty of Food SciencesWarsaw University of Food ScienceWarsawPoland
| | - Krzysztof Krygier
- Department of Food TechnologyFaculty of Food SciencesWarsaw University of Food ScienceWarsawPoland
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17
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Gracka A, Jeleń HH, Majcher M, Siger A, Kaczmarek A. Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting. J Chromatogr A 2015; 1428:292-304. [PMID: 26592559 DOI: 10.1016/j.chroma.2015.10.088] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Revised: 10/24/2015] [Accepted: 10/27/2015] [Indexed: 11/19/2022]
Abstract
Two varieties of rapeseed (one high oleic - containing 76% of oleic acid, and the other - containing 62% of oleic acid) were used to produce virgin (pressed) oil. The rapeseeds were roasted at different temperature/time combinations (at 140-180°C, and for 5-15min); subsequently, oil was pressed from the roasted seeds. The roasting improved the flavour and contributed to a substantial increase in the amount of a potent antioxidant-canolol. The changes in volatile compounds related to roasting conditions were monitored using comprehensive gas chromatography-mass spectrometry (GC×GC-ToFMS), and the key odorants for the non-roasted and roasted seeds oils were determined by gas chromatography-olfactometry (GC-O). The most important compounds determining the flavour of oils obtained from the roasted seeds were dimethyl sulphide, dimethyltrisulfide, 2,3-diethyl-5-methylpyrazine, 2,3-butenedione, octanal, 3-isopropyl-2-methoxypyrazine and phenylacetaldehyde. For the oils obtained from the non-roasted seeds, the dominant compounds were dimethylsulfide, hexanal and octanal. Based on GC×GC-ToFMS and principal component analysis (PCA) of the data, several compounds were identified that were associated with roasting at the highest temperatures regardless of the rapeseed variety: these were, among others, methyl ketones (2-hexanone, 2-heptanone and 2-octanone).
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Affiliation(s)
- Anna Gracka
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland
| | - Henryk H Jeleń
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland.
| | - Małgorzata Majcher
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland
| | - Aleksander Siger
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland
| | - Anna Kaczmarek
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland
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18
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Górnaś P, Siger A, Juhņeviča K, Lācis G, Šnē E, Segliņa D. Cold-pressed Japanese quince (Chaenomeles japonica(Thunb.) Lindl. ex Spach) seed oil as a rich source of α-tocopherol, carotenoids and phenolics: A comparison of the composition and antioxidant activity with nine other plant oils. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300425] [Citation(s) in RCA: 90] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Paweł Górnaś
- Latvia State Institute of Fruit-Growing; Dobele Latvia
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis; Poznan University of Life Sciences; Poznan Poland
| | | | - Gunārs Lācis
- Latvia State Institute of Fruit-Growing; Dobele Latvia
| | - Elga Šnē
- Latvia State Institute of Fruit-Growing; Dobele Latvia
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19
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Zhou Q, Yang M, Huang F, Zheng C, Deng Q. Effect of pretreatment with dehulling and microwaving on the flavor characteristics of cold-pressed rapeseed oil by GC-MS-PCA and electronic nose discrimination. J Food Sci 2014; 78:C961-70. [PMID: 23865448 DOI: 10.1111/1750-3841.12161] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2012] [Accepted: 04/01/2013] [Indexed: 11/28/2022]
Abstract
Raw and dehulled rapeseeds were treated with microwave energy (800 W) from 1 to 8 min with 1-min intervals at a frequency of 2450 MHz to investigate the influence of microwaving and dehulling pretreatment on the flavor characteristics of rapeseed oil extracted by pressing. Headspace solid phase microextraction was used to isolate the volatile compounds of rapeseed oil, which were then identified by gas chromatography-mass spectrometry analysis. The results indicated that microwave and dehulling pretreatment of rapeseed can significantly influence the kinds and content of volatile compounds. The key flavor compounds in rapeseed oil were oxidized volatiles, heterocyclic compounds, and degradation products of glucosinolates. A pungent compound, 4-isothiocyanato-1-butene, was reduced by 97% in rapeseed treated for 3 min with microwaves energy when compared to the rapeseed oil without any treatment. The pyrazine compounds in the oil appeared after 6 min of microwave pretreatment and give a pleasant roasting flavor when compared to crude oils. Principal component analysis was able to differentiate between oils obtained using 4 pretreatment processes based on volatile compounds and electronic nose. The results showed that dehulling pretreatment could improve the flavor, yet microwaving had a greater effect on the flavor of rapeseed oils.
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Affiliation(s)
- Qi Zhou
- Faculty of Department of Product Processing and Nutriology, Oil Crops Research Inst., Chinese Academy of Agricultural Sciences, Beijing, China
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20
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Yang M, Zheng C, Zhou Q, Huang F, Liu C, Wang H. Minor components and oxidative stability of cold-pressed oil from rapeseed cultivars in China. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2012.08.009] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Wang X, Li P, Zhang W, Zhang Q, Ma F, Yu L, Wang L. Screening for pesticide residues in oil seeds using solid-phase dispersion extraction and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry. J Sep Sci 2012; 35:1634-43. [DOI: 10.1002/jssc.201100863] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Xiupin Wang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences; Wuhan P. R. China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops; Ministry of Agriculture; Wuhan P. R. China
- Key Laboratory of Detection for Mycotoxins; Ministry of Agriculture; Wuhan P. R. China
| | - Peiwu Li
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences; Wuhan P. R. China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops; Ministry of Agriculture; Wuhan P. R. China
- Key Laboratory of Detection for Mycotoxins; Ministry of Agriculture; Wuhan P. R. China
- Laboratory of Risk Assessment for Oilseeds products (Wuhan); Ministry of Agriculture; P. R. China
| | - Wen Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences; Wuhan P. R. China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops; Ministry of Agriculture; Wuhan P. R. China
| | - Qi Zhang
- Key Laboratory of Detection for Mycotoxins; Ministry of Agriculture; Wuhan P. R. China
- Laboratory of Risk Assessment for Oilseeds products (Wuhan); Ministry of Agriculture; P. R. China
| | - Fei Ma
- Key Laboratory of Detection for Mycotoxins; Ministry of Agriculture; Wuhan P. R. China
- Laboratory of Risk Assessment for Oilseeds products (Wuhan); Ministry of Agriculture; P. R. China
- Quality Inspection and Test Center for Oilseeds and Products; Ministry of Agriculture; Wuhan P. R. China
| | - Li Yu
- Key Laboratory of Detection for Mycotoxins; Ministry of Agriculture; Wuhan P. R. China
- Laboratory of Risk Assessment for Oilseeds products (Wuhan); Ministry of Agriculture; P. R. China
- Quality Inspection and Test Center for Oilseeds and Products; Ministry of Agriculture; Wuhan P. R. China
| | - Lin Wang
- Key Laboratory of Detection for Mycotoxins; Ministry of Agriculture; Wuhan P. R. China
- Laboratory of Risk Assessment for Oilseeds products (Wuhan); Ministry of Agriculture; P. R. China
- Quality Inspection and Test Center for Oilseeds and Products; Ministry of Agriculture; Wuhan P. R. China
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22
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Yang M, Liu C, Huang F, Zheng C, Zhou Q. Effect of Dehulling Treatment on the Oxidative Stability of Cold-Pressed Low Erucic Acid Rapeseed Oil. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1822-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Guderjan M, Elez-Martínez P, Knorr D. Application of pulsed electric fields at oil yield and content of functional food ingredients at the production of rapeseed oil. INNOV FOOD SCI EMERG 2007. [DOI: 10.1016/j.ifset.2006.07.001] [Citation(s) in RCA: 139] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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