Grasas y Aceites, Vol 68, No 1 (2017)

Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil


https://doi.org/10.3989/gya.0806162

A. Rękas
Faculty of Food Sciences, Department of Food Technology, Warsaw University of Life Sciences, Poland
orcid http://orcid.org/0000-0001-5979-8430

A. Siger
Faculty of Food Sciences and Nutrition, Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poland
orcid http://orcid.org/0000-0002-3681-153X

M. Wroniak
Faculty of Food Sciences, Department of Food Technology, Warsaw University of Life Sciences, Poland
orcid http://orcid.org/0000-0002-8527-7185

I. Ścibisz
Faculty of Food Sciences, Department of Food Technology, Warsaw University of Life Sciences, Poland
orcid http://orcid.org/0000-0003-1291-8962

D. Derewiaka
Faculty of Food Sciences, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences, Poland
orcid http://orcid.org/0000-0002-2817-6513

A. Anders
dFaculty of Technical Sciences, Department of Machines and Research Methodology, University of Warmia and Mazury in Olsztyn, Poland
orcid http://orcid.org/0000-0001-6950-4141

Abstract


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.

Keywords


Bioactive compounds; De-hulling; Oxidative stability; Radical scavenging activity; Rapeseed oil; Roasting

Full Text:


HTML PDF XML

References


Aachary AA, Thiyam-Holländer U. 2013. An update on characterization and bioactivities of sinapic acid derivatives, in: Thiyam-Holländer U, Eskin NAM and Matthäus B (Eds.) Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition. Taylor & Francis, CRC Press, Boca Raton, USA, 21–38.

Anders A. 2003. Rapeseed coat removal using disks equipped with cylindrical blades. Technical Sci. 6, 65–72.

AOCS Official Method. 1997. Determination of chlorophyll related pigments in oil (AOCS Method Cc 13d-55).

AOCS Official Method. 1997. Determination of the composition of the sterol fraction of animal and vegetable oils and fats by TLC and capillary GLC (AOCS Method Ch 6-91).

Azadmard-Damirchi S, Habibi-Nodeh F, Hesari J, Nemati M, Achachlouei BF. 2010. Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chem. 121, 1211–1215. https://doi.org/10.1016/j.foodchem.2010.02.006

Brühl L, Matthäus B. 2008. Sensory assessment of virgin rapeseed oils. Eur. J. Lipid Sci. Tech. 110, 608–610. https://doi.org/10.1002/ejlt.200700293

BSI. 1977. Methods of analysis of fats and fatty oils. Other methods. Determination of carotene in vegetable oils. British Standards Institution, London (BSI 684-2.20).

Cai L, Cao A, Aisikaer G, Ying T. 2013. Influence of kernel roasting on bioactive components and oxidative stability of pine nut oil. Eur. J. Lipid Sci. Technol. 115, 556–563. https://doi.org/10.1002/ejlt.201200337

Carré P, Citeau M, Robin G, Estorges M. 2016. Hull content and chemical composition of whole seeds, hulls and germs in cultivars of rapeseed (Brassica napus). OCL 23, A302. https://doi.org/10.1051/ocl/2016013

Durmaz G, G?kmen V. 2010. Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment. Food Chem. 123, 912–916. https://doi.org/10.1016/j.foodchem.2010.05.001

Ghazani SM, García-Llatas G, Marangoni AG. 2014. Micronutrient content of cold-pressed, hot-pressed, solvent extracted and RBD canola oil: Implications for nutrition and quality. Eur. J. Lipid Sci. Technol. 116, 380–387. https://doi.org/10.1002/ejlt.201300288

Guderjan M, Elez-Martínez P, Knorr D. 2007. Application of pulsed electric fields at oil yield and content of functional food ingredients at the production of rapeseed oil. Innov. Food Sci. Emerg. 8, 55–62. https://doi.org/10.1016/j.ifset.2006.07.001

Hu Z-Y, Hua W, Zhang L, Deng L-B, Liu G-H, Hao W-J. 2013. Seed structure characteristics to form ultrahigh oil content in rapeseed. PLoS One 8, e62099. https://doi.org/10.1371/journal.pone.0062099 PMid:23637973 PMCid:PMC3639247

ISO 1996. Animal and vegetable fats and oils. Determination of peroxide value. International Organization for Standardization, Geneva (ISO 3960). PMCid:PMC168214

ISO 2008. Animal and vegetable fats and oils. Determination of anisidine value. International Organization for Standardization, Geneva (ISO 6885).

ISO 2011. Animal and vegetable fats and oils. Determination of ultraviolet absorbance expressed as specific UV extinction. International Organization for Standardization, Geneva (ISO 3656).

Koski A, Psomiadou E, Tsimidou M, Hopia A, Kefalas P, Wähälä K. 2002. Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. Eur. Food Res. Technol. 214, 294–298. https://doi.org/10.1007/s00217-001-0479-5

Koz?owska H, Naczk M, Shahidi F, Zadernowski R. 1990. Phenolic acids and tannins in rapeseed and canola, in Shahidi F. (Ed) Canola and Rapeseed. Production, Chemistry, Nutrition and Processing Technology, NY, Van Nostrand Reinhold, 193–210.

Kralji? K, ?kevin D, Pospi?il M, Obranovi? M, Nederal S, Bosolt T. 2013. Quality of Rapeseed Oil Produced by Conditioning Seeds at Modest Temperatures. J. Am. Oil Chem. Soc. 90, 589–599.

Mayengbam S, Khattab R, Thiyam-Holländer U. 2013. Effect of conventional and microwave toasting on sinapic acid derivatives and canolol content of canola. Cur. Nutr. Food Sci. 9, 321–327. https://doi.org/10.2174/157340130904131122094946

Naczk M, Amarowicz R, Sullivan A, Shahidi F. 1998. Current research developments on polyphenolics of rapeseed/ canola: A Review. Food Chem. 62, 489–502. https://doi.org/10.1016/S0308-8146(97)00198-2

Namiki M. 1995. The chemistry and physiological functions of sesame. Food Rev. Int. 11, 281–329. https://doi.org/10.1080/87559129509541043

Niewiadomski H. 1990. Primary processing, in Niewiadomski H. (Ed.) Rapeseed Chemistry and Technology. Warszawa, PWN-Polish Scientific Publishers, 161–183.

Prior EM, Vadke VS, Sosulski FW. 1991. Effect of heat treatments on canola press oils. I. Non-triglyceride components. J. Am. Oil Chem. Soc. 68, 401–406. https://doi.org/10.1007/BF02663756

Przybylski R. 2011. Canola/Rapeseed Oil, in Gunstone FD (Ed.) Vegetable Oils in Food Technology: Composition, Properties and Uses. Blackwell Publishing Ltd., Hoboken, 107–136.

Shrestha K, De Meulenaer B. 2014. Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils. J. Agric. Food Chem. 62, 5412–5419. https://doi.org/10.1021/jf500549t PMid:24884309

Siger A, Kachlicki P, Czubi?ski J, Polcyn D, Dwiecki K, Nogala-Ka?ucka M. 2014. Isolation and purification of plastochromanol-8 for HPLC quantitative determinations. Eur. J. Lipid Sci. Tech. 116, 413–422. https://doi.org/10.1002/ejlt.201300297

Siger A, Kaczmarek A, Rudzi?ska M. 2015. Antioxidant activity and phytochemicals content in cold-pressed rapeseed oil obtained from the roasting seeds. Eur. J. Lipid Sci. Tech. 117, 1225–1237. https://doi.org/10.1002/ejlt.201400378

Spielmeyer A, Wagner A, Jahreis G. 2009. Influence of thermal treatment of rapeseed on the canolol content. Food Chem. 112, 944–948. https://doi.org/10.1016/j.foodchem.2008.07.011

Thiyam-Holländer U, Eskin NAM, Matthäus B. 2013. Canola and Rapeseed Production, Processing, Food Quality, and Nutrition. Boca Raton, Taylor & Francis.

Tuberoso CIG, Kowalczyk A, Sarritzu E, Cabras P. 2007. Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chem. 103, 1494–1501. https://doi.org/10.1016/j.foodchem.2006.08.014

Uquiche E, Jeréz M, Ortíz J. 2008. Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol). Innov. Food Sci. Emerg. 9, 495–500. https://doi.org/10.1016/j.ifset.2008.05.004

Wijesundera C, Ceccato C, Fagan P, Shen Z. 2008. Seed roasting improves the oxidative stability of canola (B. napus) and mustard (B. juncea) seed oils. Eur. J. Lipid Sci. Tech. 110, 360–367. https://doi.org/10.1002/ejlt.200700214

Yang M, Huang F, Liu Ch, Zheng Ch, Zhou Q, Wang H. 2013. Influence of Microwave Treatment of Rapeseed on Minor Components Content and Oxidative Stability of Oil. Food. Bioprocess. Tech. 6, 3206–3216. https://doi.org/10.1007/s11947-012-0987-2

Yang M, Liu Ch, Huang F, Zheng Ch, Zhou Q. 2011. Effect of Dehulling Treatment on the Oxidative Stability of Cold-Pressed Low Erucic Acid Rapeseed Oil. J. Am. Oil Chem. Soc. 88, 1633–1639. https://doi.org/10.1007/s11746-011-1822-z

Yang M, Zheng Ch, Zhou Q, Liu Ch, Li W, Huang F. 2014. Influence of Microwaves Treatment of Rapeseed on Phenolic Compounds and Canolol Content. J. Agric. Food Chem. 62, 1956–1963. https://doi.org/10.1021/jf4054287 PMid:24476101

Yoshida H, Takagi S, Mitsuhashi S. 1999. Tocopherol distribution and oxidative stability of oils prepared from the hypocotyls of soybeans roasted in microwave oven. J. Am. Oil Chem. Soc. 76, 915–920. https://doi.org/10.1007/s11746-999-0106-3

Zhou Q, Yang M, Huang F, Zheng C, Deng Q. 2013. 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. 78, C961–C970. https://doi.org/10.1111/1750-3841.12161 PMid:23865448




Copyright (c) 2017 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es