Grasas y Aceites, Vol 70, No 1 (2019)

Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation


https://doi.org/10.3989/gya.0570181

M. Kiralan
Department of Food Engineering, Faculty of Engineering, University of Balikesir, Turkey
orcid http://orcid.org/0000-0001-7401-8025

G. Çalik
Faculty of Engineering and Architecture, Department of Food Engineering, Abant Izzet Baysal University, Turkey
orcid http://orcid.org/0000-0002-9031-2344

S. Kiralan
Department of Food Engineering, Faculty of Engineering, University of Balikesir, Turkey
orcid http://orcid.org/0000-0003-1522-064X

A. Özaydin
Suleyman Demirel University, Experimental and Observational Student Research and Practice Center, Turkey
orcid http://orcid.org/0000-0001-7860-8356

G. Özkan
Faculty of Engineering, Department of Food Engineering, Suleyman Demirel University, Turkey
orcid http://orcid.org/0000-0002-3333-7537

M. F. Ramadan
Faculty of Agriculture, Biochemistry Department, Zagazig University - Deanship of Scientific Research, Umm Al-Qura University, Turkey
orcid http://orcid.org/0000-0002-5431-8503

Abstract


The old-pressed oils (CPO) from grape seeds (GSO), flax seeds (FSO) and black cumin seeds (BSO) were analyzed for their fatty acid profiles, tocopherols, total phenolics, bioactives and phenolic compositions. The stability of CPO under thermal oxidation conditions was evaluated. The main fatty acid in FSO was linolenic acid (56.5% of total fatty acids); while GSO and BSO were rich in linoleic acid, which accounted for 66.8 and 56.8%, respectively. GSO was rich in ?-tocopherol (123.0 mg/kg), while ?-tocopherol was a prevalent isomer in FSO and BSO (137.9 and 128.9 mg/kg, respectively). The total phenolic contents in the oils ranged from 554 mg GAE/kg oil (FSO) to 1140 mg GAE/kg oil (BSO). Luteolin, dihydroquercetin and benzoic acids were the dominant bioactives and phenolics in FSO, GSO and BSO, respectively. Based on the oxidative stability index (OSI) value, BSO showed the highest value (6.14 h) among the other oils. The oxidative stability of FSO and BSO were higher than GSO according to peroxide value (PV) and conjugated diene (CD) values of the oils during storage at 60 °C. Hexanal, 2,4-heptadienal and (E,E)-2,4-heptadienal were the major volatile oxidation compounds (VOC) in FSO. Hexanal and (E)-2-heptanal were the main identified VOC in the GSO and BSO under the same oxidation conditions.

Keywords


Linum usitatissimum; Nigella sativa; Quality control; SPME–GC/MS; Vegetable oils; Vitis vinifera; Volatile oxidation compounds

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