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Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil
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Titel: |
Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil |
In: | Grasas y Aceites, 68, 2017, 1, S. 176 |
veröffentlicht: |
Editorial CSIC
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Umfang: | 176 |
ISSN: |
1988-4214 0017-3495 |
DOI: | 10.3989/gya.0806162 |
Zusammenfassung: | <jats:p>The effect of roasting time on the contents of bioactive compounds (tocopherols, phytosterols, phenolic compounds), antioxidant capacity and physicochemical properties of rapeseed oil pressed from de-hulled seeds was investigated. The de-hulled seeds were roasted at a temperature of 165 °C for 20, 40, 60, 80, and 100 min. The results of this study show that a roasting pre-treatment led to a gradual increase in canolol content (from 1.34 to 117.33 mg/100 g), total phytosterols (from 573.51 to 609.86 mg/100 g) and total carotenoids (0.82 to 2.41 mg/100 g), while only slight changes in the contents of tocopherols were noted. With the increase in roasting time a gradual increase in oxidative stability (from 4.27 to 6.85 h), and antioxidant capacity, seen mainly in the hydrophilic fraction of oil (from 0.32 to 2.30 mmol TEAC/l) was found. Although roasting resulted in the formation of primary and secondary oxidation products, the quality parameters of oils were within Codex Alimentarius limits.</jats:p> |
Format: | E-Article |
Quelle: | Editorial CSIC (CrossRef) |
Sprache: | Unbestimmt |