Research: SIGER and COLLEAGUES,

Listed in Issue 274

Abstract

SIGER and COLLEAGUES, 1. Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poland; 2. Latvia State Institute of Fruit-Growing, Latvia analyzed the effects of roasting and seed moisture in rapeseed oil on the antioxidant activity, canolol, and tocopherol level.

Background

The paper looks at the levels of canolol, tocopherols and antioxidant activity in cold-pressed and hot-pressed rapeseed oils produced from seeds of various moisture levels (5%, 7.5%, and 10%). The paper also considers the effects of seed roasting on the levels of these compounds.

Methodology

The material used for the tests was rapeseed cv. Adrianna. The quality of the oils obtained is determined using peroxide and acid values. The levels of canolol and tocopherols are analyzed using HPLC. The DPPH radical-scavenging activity method for oil samples and phenolic extract from oils was used.

Results

It has been demonstrated that the oils produced from rapeseeds with a 5% moisture content, and in particular from cold-pressed oils, were characterized by the lowest peroxide values. Cold-pressed oils produced from rapeseeds with a 5% moisture content were characterized by higher levels of tocopherols and plastochromanol-8. In the case of hot-pressed oils, the highest levels of tocopherols were found in oils produced from seeds with a 7.5% moisture content, and the greatest amount of PC-8 (more than 4 mg/100 g) was found in oils produced from seeds with a 10% moisture content. Hot-pressed oils have been shown to have higher levels of these compounds than cold-pressed oils. Both roasting and hot pressing led to an increase in the amount of canolol in the oils investigated. When analysing the antioxidant activity of the oils and phenolic extracts it was shown that phenolic compounds are responsible for approx. 10% of total antioxidant activity.

Conclusion

Various levels of biologically active compounds were shown to be present in the rapeseed oil obtained from raw materials of a varying moisture content. The type of pressing process (cold-pressing or hot-pressing) and whether the seeds have undergone roasting has also been shown to affect the resulting oil and the level of native antioxidants it contains.

References

Siger A1, Józefiak M1, Górnaś P2. Cold-pressed and hot-pressed rapeseed oil: The effects of roasting and seed moisture on the antioxidant activity, canolol, and tocopherol level. Acta Sci Pol Technol Aliment. 16(1):69-81. doi: 10.17306/J.AFS.2017.0458. Jan-Mar 2017.

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